Save Pin My neighbor handed me a handful of basil from her garden on a warm June afternoon, and I knew exactly what to make. The tomatoes were perfect that week, the kind that smell like summer before you even slice them. I grabbed some mozzarella, grilled up chicken breasts seasoned simply, and drizzled everything with balsamic glaze I had been hoarding. It became my go-to meal whenever I wanted something that felt special but didn't require much effort.
I made this for a small gathering once, and my friend who claimed she hated salads went back for seconds. She said it was the balance, how the sweetness of the balsamic played against the peppery basil and the richness of the cheese. I realized then that calling it a salad undersells it. It is a full meal that happens to be built on fresh greens and bright flavors.
Ingredients
- Boneless, skinless chicken breasts: These grill quickly and stay tender if you don't overcook them, and resting them after cooking keeps the juices locked in.
- Olive oil: Use it to coat the chicken before grilling so the seasoning sticks and the surface gets those beautiful char marks.
- Salt and black pepper: Simple seasoning is all you need when the other ingredients are this flavorful.
- Dried Italian herbs: A pinch adds depth without overpowering the fresh basil that comes later.
- Ripe tomatoes: Choose tomatoes that feel heavy and smell sweet, they are the backbone of this dish.
- Fresh mozzarella cheese: The creamy, milky kind that comes packed in water is what you want, not the shredded stuff.
- Fresh basil leaves: Tear them just before serving so they release their fragrance and don't bruise.
- Mixed salad greens: Optional but nice for adding volume and a bit of crunch underneath everything.
- Extra virgin olive oil: This goes into the dressing, so use one that tastes good enough to sip.
- Balsamic glaze: The thick, syrupy kind that drizzles beautifully and adds a tangy sweetness.
- Honey: A little helps round out the acidity if your balsamic is sharp.
Instructions
- Preheat the grill:
- Get your grill or grill pan nice and hot over medium high heat so the chicken gets a good sear. You want to hear that sizzle when the meat hits the surface.
- Season the chicken:
- Rub each breast with olive oil, then sprinkle with salt, pepper, and Italian herbs if you are using them. Make sure the oil coats evenly so the seasoning sticks.
- Grill the chicken:
- Place the chicken on the grill and cook for six to seven minutes per side until the internal temperature reaches 165 degrees and the juices run clear. Let it rest for five minutes before slicing so it stays juicy.
- Arrange the salad base:
- Layer the tomato slices, mozzarella, and fresh basil leaves on a large platter or individual plates. Add the mixed greens if you want a bit more bulk.
- Slice and layer the chicken:
- Cut the rested chicken into thin slices and arrange them over the salad. The warmth from the chicken will slightly soften the cheese.
- Make the dressing:
- Whisk together the extra virgin olive oil, balsamic glaze, honey, and a pinch of salt and pepper in a small bowl. Taste and adjust sweetness or acidity as needed.
- Drizzle and serve:
- Pour the dressing over the salad just before serving so the greens stay crisp. Serve immediately while the chicken is still warm.
Save Pin One evening I served this to my sister who was trying to eat healthier but kept complaining that salads were boring. She finished her plate without a word, then asked for the recipe. It reminded me that good food doesn't need to be complicated, it just needs to respect the ingredients and let them shine together.
Choosing Your Ingredients
The quality of your tomatoes and mozzarella will make or break this dish. I learned this the hard way using pale, mealy tomatoes in winter and wondering why it tasted flat. Wait until summer when tomatoes are in season, or splurge on heirloom varieties from the farmers market. For mozzarella, buffalo mozzarella has a richer, creamier flavor than regular cow's milk versions, and it is worth the extra cost if you can find it. Fresh basil should smell peppery and bright, if it doesn't, it won't add much to the dish.
Grilling the Chicken Perfectly
The trick to juicy grilled chicken is high heat and patience. I used to flip the breasts too often, which prevented them from forming a nice crust. Now I place them on the grill, leave them alone for six to seven minutes, then flip once and leave them alone again. If the chicken sticks, it is not ready to flip yet. When it releases easily, it has developed that beautiful caramelized surface. Always use a meat thermometer if you are unsure, 165 degrees is your target.
Serving and Pairing Ideas
This salad is flexible enough to work as a main course or a side dish at a barbecue. I have served it alongside grilled vegetables, crusty bread, or even roasted potatoes when I wanted something more filling. For drinks, a crisp Sauvignon Blanc or a light Pinot Grigio complements the acidity of the tomatoes and balsamic without overwhelming the delicate mozzarella.
- Add sliced avocado or toasted pine nuts for extra richness and texture.
- For a vegetarian version, skip the chicken and double the mozzarella or add grilled portobello mushrooms.
- Leftovers can be stored separately and assembled the next day, though the basil will darken a bit.
Save Pin This dish has become my answer to busy weeknights and last minute guests, because it feels elegant without demanding much from me. I hope it brings you the same easy joy it brought me that first summer afternoon.
Recipe FAQs
- → How do I know when the chicken is fully cooked?
Grill the chicken breasts for 6-7 minutes per side until the juices run clear when pierced with a knife. The internal temperature should reach 165°F (74°C) for food safety.
- → Can I prepare this salad in advance?
Grill and slice the chicken ahead of time, then store it in the refrigerator. Assemble the salad just before serving to keep the mozzarella and basil fresh and prevent the greens from wilting.
- → What's the best type of mozzarella to use?
Fresh mozzarella or buffalo mozzarella works best for this salad. Buffalo mozzarella offers a richer, creamier flavor. Avoid pre-shredded mozzarella, which contains additives that affect texture.
- → How can I make a vegetarian version?
Simply omit the grilled chicken and add extra vegetables like avocado, sliced cucumbers, or roasted vegetables. You can also include grilled portobello mushrooms or chickpeas for added protein.
- → What wine pairs well with this salad?
Light, crisp white wines complement this dish beautifully. Try Sauvignon Blanc, Pinot Grigio, or Vermentino for a refreshing pairing that enhances the fresh flavors without overpowering the delicate ingredients.
- → Can I make the dressing ahead of time?
Yes, prepare the balsamic dressing 1-2 hours in advance and store it in a sealed container at room temperature. Whisk it again just before drizzling over the salad to ensure the ingredients are well combined.