Caprese Grilled Chicken Salad

Ingredients

• 567 g (1¼ lb)boneless, skinless chicken breasts
• 142 g (5 oz)baby spinach
• 150 g (1 cup)cherry tomatoes, halved
• 150 g (1 cup)mini fresh mozzarella balls
• 80 g (⅓ cup)plain Greek yoghurt
• 30 ml (2 tablespoons)balsamic vinegar
• 30 ml (2 tablespoons)pesto
• to tasteolive oil
• to tastehoney
• to tastegarlic powder
• to tastesalt
• to tasteblack pepper
• to tastelow-fat milk
• to tasteParmesan cheese
• to tastevinegar
• to tastepesto
• to tastegarlic powder
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Mix the marinade

   Whisk the balsamic vinegar, pesto, olive oil, honey, salt and pepper together in a bowl.

2. 2

   Marinate the chicken

   Season the chicken breasts with salt and pepper. Put them in a freezer bag with the marinade, seal it and refrigerate for at least 1 hour.

3. 3

   Grill the chicken

   Heat the grill to medium-high. Grill the chicken for 4–6 minutes on each side, until cooked through and at an internal temperature of 74°C (165°F). Leave it to rest before slicing.

4. 4

   Make the dressing

   Whisk the Greek yoghurt, low-fat milk, pesto, Parmesan, vinegar, garlic powder, salt and pepper until smooth.

5. 5

   Assemble the salad

   Arrange the spinach, cherry tomatoes, mozzarella balls and sliced chicken on a serving platter. Drizzle with the dressing just before serving.

What is Caprese grilled chicken salad?

Caprese takes inspiration from the Italian combination of tomatoes, mozzarella and basil, here paired with spinach and grilled chicken for a more substantial salad. The recipe brings those familiar flavours together with pesto and balsamic vinegar.

The contrast is what makes it work: warm, savoury chicken sits alongside juicy tomatoes, soft mozzarella and crisp leaves. A yoghurt-based pesto dressing ties the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 38g protein, 28g carbs, 14g fat.

The chicken provides most of the protein, while the tomatoes and spinach contribute some carbohydrate; the mozzarella, pesto, olive oil and yoghurt contribute much of the fat. Pair a serving with extra vegetables or wholegrain bread, depending on whether you want a lighter or more filling plate.

The marinade and chicken

Balsamic and pesto: whisk them with olive oil, honey, salt and pepper to coat the chicken with tangy, herby flavour. The ingredient list does not specify amounts for the oil, honey, salt or pepper, so add them to taste.

Marinating time: the method calls for at least 1 hour in the fridge, even though the stated total time is 30 minutes. Allow for that extra time, or prepare the chicken ahead.

Getting the chicken right

Even cooking: if the breasts vary greatly in thickness, gently even them out so the thinner ends are less likely to dry before the thicker parts are cooked.

Doneness: grill for 4–6 minutes per side as directed, checking that the thickest part reaches 74°C. Rest the chicken before slicing to make it easier to cut and serve.

A smooth pesto dressing

Whisking: combine the yoghurt with the milk, pesto, Parmesan, vinegar and seasonings until smooth. Add the milk gradually, since its amount is not specified and the dressing should still cling to the salad.

Flavour: pesto and Parmesan bring savoury depth, while yoghurt gives the dressing a creamy, tangy base. Taste and adjust the salt and pepper before dressing the salad.

Build the salad just before serving

Layering: spread the spinach over the platter, then arrange the tomatoes, mozzarella and sliced chicken on top. This keeps the ingredients visible and makes the salad easy to serve.

Timing: drizzle on the dressing right before serving so the spinach stays fresh. Keep extra dressing on the side if the salad will sit out for a while.

What to serve alongside it

For a light meal, serve the salad on its own or with crusty bread to catch the dressing. For a larger spread, add grilled vegetables or a simple bowl of soup.

If serving at a picnic, transport the dressing separately and add it once the salad is ready to eat.

Recipe notes & tips

• Keep the chicken refrigerated while it marinates.
• Use a clean plate and utensils for the cooked chicken, not those that held the raw meat.
• Check the thickest part of a breast with a food thermometer for 74°C doneness.
• Let the chicken rest before slicing so it is easier to handle.
• Whisk milk into the dressing a little at a time to control its consistency.
• Dress the salad just before serving to keep the spinach from wilting.

Variations

• Use basil leaves: Add fresh basil for a more pronounced Caprese-style aroma.
• Swap the leaves: Replace some or all of the spinach with rocket for a peppery edge.
• Add cucumber: Include sliced cucumber for extra crunch and freshness.
• Make it meat-free: Leave out the chicken and add grilled courgette or aubergine.
• Serve as a bowl: Arrange the ingredients in individual bowls instead of on a platter.

Common mistakes to avoid

• Skipping the marinating time: The method calls for at least 1 hour, so plan ahead or marinate the chicken the day before.
• Grilling over excessive heat: The outside may char before the centre cooks; use medium-high heat and check the thickest part.
• Cutting the chicken straight away: Rest it before slicing so it is easier to handle and serve.
• Adding dressing too early: The spinach can wilt; drizzle it over the salad just before serving.
• Making the dressing too thin: Add the milk gradually and stop when it reaches a coating consistency.

How to store

Store leftover salad and dressing separately in airtight containers in the fridge and eat within 2 days. Reheat the chicken gently on its own, or serve it cold; avoid reheating the dressed salad.

Frequently asked questions