Grilled Balsamic Chicken Caprese Salad With Roasted Cherry Tomatoes

Planning your summer menu? This Grilled Balsamic Chicken Caprese Salad with Roasted Cherry Tomatoes is the kind of meal that feels impressive without being complicated. Juicy balsamic-marinated grilled chicken, sweet roasted cherry tomatoes, creamy mozzarella pearls, and peppery spring mix come together with a drizzle of balsamic glaze for a salad that’s fresh, satisfying, and packed with flavor. It’s one of those dishes that looks restaurant-worthy but is surprisingly easy to make at home.

Salads are a staple in my house and my some of my favorites are this Asian Chicken Salad, Mediterranean Bean Salad and Taco Salad. I love these because they’re loaded with flavor and protein but still feel fresh and balanced.

Why You'll Love This Chicken Caprese Salad Recipe!

This easy caprese chicken salad is the kind of recipe that earns a permanent spot in your meal rotation. It's bright, satisfying, and packed with fresh ingredients, plus it comes together faster than you'd think!

• One marinade, two uses. The balsamic marinade pulls double duty as a delicious salad dressing, saving you time and dishes.
• Grilled chicken = incredible flavor. Marinating the chicken in balsamic, honey, and Dijon before grilling gives it a gorgeous caramelized crust and so much depth.
• Roasted cherry tomatoes are a game changer. Roasting concentrates all that sweet, juicy tomato flavor, making the salad feel extra special.
• Ready in about 30 minutes! Most of the time is hands-off marinating, making this a totally doable weeknight meal.
• Naturally gluten-free.
• Great for feeding a crowd with different dietary needs.
• A table showstopper. The colors alone will have everyone reaching for their phones before they even take a bite!

Equipment Needed

• Large mixing bowl (for the marinade and dressing)
• Small oven-safe baking dish (for roasting the cherry tomatoes)
• Outdoor grill or grill pan
• Whisk
• Cutting board and sharp knife
• Large serving bowl

Key Ingredients

Balsamic vinegar: This is the star of the marinade and dressing. It adds a rich, tangy sweetness that ties the whole salad together. Look for a high-quality balsamic vinegar for the best results.

Olive oil: Used in both the marinade and to roast the tomatoes. A good extra virgin olive oil adds a lovely richness to the dish.

Honey: Just a couple of tablespoons balance the balsamic's tanginess and help the chicken caramelize beautifully on the grill.

Stone-ground Dijon mustard: Adds a subtle kick to the marinade and helps emulsify the dressing; it clings to every leaf.

Boneless skinless chicken breasts: Sliced horizontally into cutlets so they cook quickly and evenly on the grill. Thinner cutlets also mean more surface area for that delicious marinade to do its thing!

Cherry tomatoes: Roasting them brings out their natural sweetness and creates a gorgeous burst of tomato flavor, almost like a warm mini sauce over the salad.

Spring mix: A blend of tender baby greens is the perfect base. It's light enough to let the toppings shine, but sturdy enough to hold up to the dressing.

Fresh mozzarella balls (pearls): Creamy, mild, and perfect bite-sized. They're classic for any caprese and add that irresistible richness.

Fresh basil: Cut chiffonade-style (thin ribbons); it adds a pop of fresh, herby flavor and makes the salad look absolutely beautiful.

Balsamic glaze: A thick, sweet drizzle applied right before serving ties all the flavors together. You can find it near the vinegars at most grocery stores. Or you can make your own with this simple one ingredient recipe!

Step-By-Step Instructions

For the Balsamic Chicken Marinade and Dressing

In a large bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, Italian seasoning, and minced garlic until well combined.

Before adding the chicken, measure out ⅓ cup of the marinade and set it aside; this will become your salad dressing!

Cut each chicken breast in half horizontally to create 4 thinner cutlets. Add them to the remaining marinade, turning to coat. Let the chicken marinate for at least 30 minutes while you prepare everything else.

Preheat your outdoor grill to 450°F and lightly grease the grates.

Once the chicken has marinated, place the cutlets on the hot grill. Cook for 3-5 minutes each side, depending on thickness, until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.

For the Caprese Salad and Roasted Cherry Tomatoes

While the chicken marinates, preheat your oven to 400°F. Add the cherry tomatoes, minced garlic, and 1 tablespoon of olive oil to a small oven-safe dish. Roast for 15–20 minutes, or until the tomatoes begin to burst and caramelize.

Add the spring mix to a large serving bowl. Drizzle over the reserved balsamic dressing and toss well to coat all the greens.

Spoon the roasted cherry tomatoes over the salad along with the roasted garlic and all those delicious pan juices. Scatter the mozzarella pearls over the top.

Add the sliced grilled chicken and torn fresh basil, then finish with a generous drizzle of balsamic glaze. Serve immediately and enjoy!

Serving Suggestions

This flavorful chicken Caprese salad is hearty enough to be a complete meal on its own, but it also pairs really well with some simple sides. Here are a few of my favorite ways to serve it:

• A slice of warm, crusty bread or focaccia to soak up all that balsamic dressing and roasted tomato juice, so good!
• A simple bowl of pasta or orzo on the side for anyone who wants something a little heartier.
• Pair it with a chilled glass of white wine or sparkling water with a lemon for a truly refreshing warm-weather meal.

Make Ahead

This recipe has a few components that can easily be prepped ahead of time to make weeknight assembly a breeze!

• Marinade/Dressing: Make the balsamic marinade up to 3 days ahead and store it in a jar or airtight container in the refrigerator.
• Chicken: You can grill the chicken up to 2 days in advance. Store it, sliced, in the refrigerator, then add it to the salad, cold or at room temperature.
• Roasted tomatoes: These can also be made 1-2 days ahead and stored in the refrigerator. Reheat them slightly or enjoy them at room temperature on the salad.

Note: Once the salad is assembled and dressed. It's best enjoyed right away. Dressed greens will wilt over time, so if you're prepping for lunches, keep the components separate and toss just before eating.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. The grilled chicken stores especially well and is great for meal prep.

Avoid storing the fully assembled and dressed salad, as the greens will become soggy.

This salad is not recommended for freezing.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!