Save to Pinterest My neighbor came over on a sweltering summer afternoon, and I had nothing but chicken, tomatoes, and a block of fresh mozzarella. Instead of panicking, I threw everything on the grill and remembered eating something similar at a trattoria in Positano years ago. That simple improvisation became a regular request whenever she'd visit, and now it's the first thing I make when the garden tomatoes finally ripen.
I made this for a potluck once and watched people go back for seconds without even touching the casseroles next to it. There's something about a salad that feels indulgent when it's done right, when the ingredients aren't hiding behind heavy dressing or unnecessary fuss.
Ingredients
- Boneless, skinless chicken breasts (2 large): The best canvas for seasoning, and they cook quickly without drying out if you watch them carefully.
- Olive oil (2 tbsp): Use your good stuff here—this isn't the time to cut corners on flavor.
- Dried Italian herbs (1 tsp): Or mix your own oregano and basil if you're feeling particular about it.
- Garlic powder (½ tsp): Just enough to whisper in the background without overpowering.
- Salt and freshly ground black pepper: Taste as you go—this is where half the magic happens.
- Mixed salad greens (4 cups): Arugula gives bite, spinach softens things, romaine adds crunch; pick what speaks to you.
- Large ripe tomatoes (2), sliced: This is non-negotiable—mushy supermarket tomatoes will ruin the whole thing.
- Fresh mozzarella cheese (250 g), sliced: The creamy heart of the dish; if you can find it warm from the dairy counter, even better.
- Cherry tomatoes (1 cup), halved: They add sweetness and burst pleasantly when you bite them.
- Red onion (1 small), thinly sliced: Sharpness cuts through the richness beautifully.
- Fresh basil leaves (½ cup): Tear them by hand just before serving to keep them from bruising.
- Balsamic vinegar (½ cup): The reduction is the finale, so don't skip this step.
- Honey (1 tbsp): It balances the vinegar's acidity and helps the reduction cling to everything.
Instructions
- Heat your grill:
- Get it screaming hot over medium-high heat; you want those gorgeous char marks that taste like summer. If you're using a grill pan indoors, let it get hot enough that a drop of water dances across it.
- Season the chicken:
- Mix the olive oil, herbs, garlic powder, salt, and pepper in a small bowl, then rub it all over both sides of the chicken like you're giving it a massage. Let it sit for a minute so the flavors sink in.
- Grill the chicken:
- Place the breasts on the grill and listen for that satisfying sizzle. Cook for about 6 to 7 minutes per side—you're looking for an internal temperature of 165°F, or when the juices run clear. Don't poke it too much; let it cook undisturbed so it gets that beautiful crust.
- Rest and slice:
- Pull the chicken off the grill and let it rest for 5 minutes on a cutting board. This keeps the juices inside where they belong, not all over your plate. Slice it thinly against the grain so every piece is tender.
- Make the balsamic reduction:
- While the chicken rests, pour the balsamic vinegar and honey into a small saucepan and bring it to a boil. The moment it bubbles, turn the heat down and simmer gently for 6 to 8 minutes, stirring every so often, until it thickens into a syrupy glaze that coats the back of a spoon. Let it cool slightly before drizzling.
- Arrange the salad:
- Spread your greens on a platter or divide them among plates. Layer the sliced tomatoes, mozzarella, cherry tomatoes, red onion, and fresh basil over the top like you're composing a painting. Don't be shy with the basil.
- Top with chicken and finish:
- Arrange the warm sliced chicken over the salad, then drizzle everything with that gorgeous balsamic reduction just before serving. The warmth of the chicken will gently soften the mozzarella in the best possible way.
Save to Pinterest My partner once said this was the first time he understood why people get excited about salad, and that one sentence made every grilled chicken breast worth it. There's a moment when all the components hit your tongue at once—warm, cool, tangy, creamy—and you realize simple ingredients in the right order are sometimes the most impressive thing you can serve.
The Secret to Perfect Grilled Chicken
The difference between rubbery chicken and tender, juicy chicken comes down to two things: not cooking it beyond 165°F internal temperature, and letting it rest afterward. I learned this the hard way after years of overcooked, sad chicken. Now I use a meat thermometer religiously, and I've never served a dry breast since. The rest period is where the carryover cooking happens, so embrace it instead of fighting it.
Why Fresh Mozzarella Changes Everything
There's a world of difference between the rubbery pre-sliced mozzarella from the supermarket and fresh mozzarella from the dairy section. The fresh stuff has a delicate, milky texture that melts on your tongue, while the processed version just sits there. I used to think I was being fancy by upgrading to better cheese, but now I realize it's not fancy—it's just the right ingredient doing what it's supposed to do. Once you taste the difference, there's no going back.
Timing Is Everything When Assembling
The mistake I see most often is building the salad too far in advance, which turns the greens sad and wilts the basil. Here's what actually works: prep all your ingredients while the chicken grills, but don't touch them until the very last moment. Assemble the salad, add the warm chicken, and drizzle the reduction immediately, all at the table if you can swing it. The whole thing should come together in the last 5 minutes before eating.
- Slice the basil by hand right before serving to keep the edges from browning.
- If you're making this ahead, keep the warm chicken separate and combine everything just before plating.
- The balsamic reduction can be made an hour in advance and stored at room temperature.
Save to Pinterest This salad tastes like the opposite of stress. Make it when you want to feel put-together without spending hours in the kitchen.
Recipe FAQs
- → What herbs are best for seasoning the chicken?
Dried Italian herbs like oregano and basil complement the chicken beautifully, adding savory notes that blend well with garlic and olive oil.
- → How do you make the balsamic reduction?
Simmer balsamic vinegar and honey over medium heat until it thickens into a syrupy consistency, stirring occasionally to prevent burning.
- → Can I use a different cheese?
Mozzarella is ideal for its creamy texture and mild flavor, but fresh burrata or ricotta can be alternatives for a richer taste.
- → What is the best way to grill the chicken evenly?
Preheat the grill to medium-high, grill the chicken for about 6–7 minutes per side until juices run clear, then let it rest before slicing.
- → Can leftovers be stored for later use?
Yes, store grilled chicken and salad separately in airtight containers in the refrigerator for up to two days to maintain freshness.