If you are looking for a dish that brings together the vibrant flavors of summer with a healthy twist, you have to try this Caprese Grilled Chicken Salad Recipe. It perfectly combines juicy grilled chicken with fresh spinach, sweet cherry tomatoes, creamy mozzarella, and a luscious pesto-balsamic dressing. This salad is not only a feast for your taste buds but also a colorful, satisfying meal that feels light yet filling. Whether you’re whipping up a quick weeknight dinner or impressing guests at a casual get-together, this recipe is sure to become a favorite in your kitchen.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the secret to making this Caprese Grilled Chicken Salad Recipe burst with flavor. Each component plays a crucial role, adding layers of taste, texture, and visual appeal to your salad.
- Boneless skinless chicken breasts: Tender and lean protein that grills beautifully and soaks up the marinade flavors.
- Baby spinach: A fresh and vibrant green base that adds a mild, slightly earthy taste and plenty of nutrients.
- Cherry tomatoes (halved): Juicy and sweet, they bring a bright pop of color and freshness.
- Mini fresh mozzarella balls: Creamy and soft, balancing the acidity of the tomatoes with buttery richness.
- Plain Greek yogurt: The base for a creamy dressing that brings tang and smoothness without heaviness.
- Balsamic vinegar: Adds acidity and a subtle sweetness that elevates the marinade and dressing.
- Pesto: Herbaceous and aromatic, it injects vibrant basil flavor throughout the dish.
- Olive oil: Essential for grilling and marinade, it brings smoothness and helps meld flavors together.
- Honey: Adds a gentle touch of natural sweetness to balance the tangy and savory elements.
- Garlic powder: Infuses a warm, savory depth to the dressing without overpowering freshness.
- Salt and pepper: Simple seasoning essentials to bring out the natural flavors of every ingredient.
How to Make Caprese Grilled Chicken Salad Recipe
Step 1: Prepare the Marinade
Start by whisking together balsamic vinegar, pesto, olive oil, honey, salt, and pepper in a bowl. This marinade is the heart of your flavor punch, blending sweet, tangy, and herbaceous notes that will infuse the chicken with irresistible taste during the grilling process.
Step 2: Marinate the Chicken
Season the chicken breasts lightly with salt and pepper, then place them in a sealable freezer bag along with the marinade. Refrigerate for at least one hour to let the flavors penetrate deeply, making every bite juicy and flavorful.
Step 3: Grill the Chicken
Heat your grill to medium-high and cook the chicken for 4 to 6 minutes per side, or until the internal temperature reaches 165°F. This step locks in those wonderful marinade flavors while creating lovely grill marks and a slightly smoky character. Let the chicken rest a few minutes before slicing to keep it tender and moist.
Step 4: Make the Dressing
While the chicken is grilling, prepare a creamy dressing by whisking Greek yogurt, low-fat milk, pesto, Parmesan cheese, vinegar, garlic powder, salt, and pepper until smooth. This dressing provides a tangy, creamy coating that brings everything together, complementing the fresh vegetables and savory chicken perfectly.
Step 5: Assemble the Salad
On your serving platter, arrange a bed of baby spinach, followed by halved cherry tomatoes and mozzarella balls. Add the sliced grilled chicken on top, then drizzle generously with the homemade dressing. The combination looks stunning and tastes like a celebration of fresh, vibrant ingredients.
How to Serve Caprese Grilled Chicken Salad Recipe
Garnishes
Adding fresh basil leaves or a sprinkle of cracked black pepper right before serving can elevate the presentation and enhance the herbaceous notes in the salad. A few shaved Parmesan curls also add a touch of elegance and an extra layer of flavor.
Side Dishes
This salad pairs beautifully with a crisp baguette or garlic bread to soak up any leftover dressing. For a complete meal, consider serving alongside a light soup like tomato basil or a refreshing iced tea with lemon to keep things summery and satisfying.
Creative Ways to Present
Try serving this Caprese Grilled Chicken Salad Recipe in individual mason jars for a charming picnic or potluck option. Layer the ingredients so the dressing stays at the bottom until you’re ready to eat. Alternatively, arrange it buffet-style so guests can customize their own portions with extra toppings like olives or roasted pine nuts.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator for up to two days. To preserve freshness, store the dressing separately and add it right before serving to prevent the spinach and tomatoes from getting soggy.
Freezing
While the grilled chicken can be frozen separately for up to three months, it’s best not to freeze the full salad because fresh greens and cheese lose their texture and flavor once thawed. For meal prep, freeze the chicken and assemble fresh salads as needed.
Reheating
Reheat the grilled chicken gently in a microwave or skillet over medium heat until warmed through, then slice and add to a freshly prepared salad. This way, you maintain the best flavor and texture without overcooking the chicken or wilting your greens.
FAQs
Can I use store-bought pesto for this Caprese Grilled Chicken Salad Recipe?
Absolutely! Using a good quality store-bought pesto can save you time and still impart that wonderful basil flavor, but if you have fresh basil on hand, homemade pesto always adds a bit more vibrancy.
What can I substitute for mini mozzarella balls?
If you can’t find mini mozzarella balls, small cubes of fresh mozzarella or even slices of fresh mozzarella work just fine and maintain that creamy, mild cheese component in the salad.
Is Greek yogurt necessary for the dressing?
Greek yogurt adds a lovely tang and creaminess while keeping the dressing light. However, if you are dairy-free or prefer something else, you can substitute with a dairy-free yogurt or a light vinaigrette to suit your taste.
How long should I marinate the chicken for best results?
Marinating for at least one hour is recommended so the flavors can fully absorb. If you have more time, four to six hours will deepen the taste even further, but avoid marinating overnight as the acid in the vinegar might make the chicken mushy.
Can this recipe be made on a stovetop grill pan?
Definitely! A grill pan is a great alternative if you don’t have access to an outdoor grill. Just heat it to medium-high and cook the chicken the same way, ensuring you get those tasty grill marks and that perfect smoky flavor.
Final Thoughts
There is something truly special about the way this Caprese Grilled Chicken Salad Recipe brings simple, fresh ingredients together into a dish that feels both wholesome and indulgent. It’s perfect for sharing with family and friends or treating yourself to a wholesome, colorful meal that’s bursting with vibrant flavors. Once you try it, you’re going to wonder how you ever ate salad any other way!
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Caprese Grilled Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Italian-inspired
- Diet: Low Fat
Description
A fresh and flavorful Caprese Grilled Chicken Salad combining juicy grilled chicken breasts marinated in a zesty balsamic pesto mixture, paired with baby spinach, cherry tomatoes, and creamy mozzarella balls. Finished with a tangy Greek yogurt dressing, this salad offers a perfect blend of Italian-inspired tastes in a light and satisfying meal.
Ingredients
For the Chicken Marinade
- 1 1/4 pounds boneless skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 2 tablespoons pesto
- Olive oil (about 2 tablespoons)
- 1 tablespoon honey
- Salt, to taste
- Pepper, to taste
For the Salad
- 5 ounces baby spinach
- 1 cup cherry tomatoes, halved
- 1 cup mini fresh mozzarella balls
For the Dressing
- 1/3 cup plain Greek yogurt
- 2 tablespoons low-fat milk
- 1 tablespoon pesto
- 1 tablespoon grated parmesan cheese
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together balsamic vinegar, pesto, olive oil, honey, salt, and pepper until well combined to create a flavorful marinade for the chicken.
- Marinate the Chicken: Season the chicken breasts with salt and pepper. Place them in a resealable freezer bag along with the marinade, seal tightly, and refrigerate for at least 1 hour to allow the flavors to infuse.
- Grill the Chicken: Preheat a grill to medium-high heat. Remove chicken from the marinade and grill for 4-6 minutes on each side or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing to retain juices.
- Make the Dressing: In a bowl, whisk together Greek yogurt, low-fat milk, pesto, parmesan cheese, balsamic vinegar, garlic powder, salt, and pepper until the dressing is smooth and creamy.
- Assemble the Salad: On a serving platter or large bowl, layer the baby spinach, halved cherry tomatoes, and mini mozzarella balls. Top with sliced grilled chicken and drizzle the prepared dressing over the salad just before serving for a fresh, balanced dish.
Notes
- Marinate the chicken for longer than 1 hour if possible, even overnight, to deepen the flavor.
- Use fresh mozzarella balls for authentic texture and taste in the salad.
- Grill the chicken carefully to avoid overcooking and drying it out.
- The dressing can be made ahead and stored in the refrigerator for 1-2 days.
- Serve with crusty bread or on a bed of quinoa for added heartiness if desired.
