Garlic Basil Chicken with Caprese Salad

I always find it so amusing seeing my children eating (and loving) caprese salad when I didn’t even try it until I was in my late 20’s.  Both my little guys loved it!  I thought that the chicken alone in this meal was a bit light on flavor but when topped with the caprese salad, especially pouring the additional dressing over the top, the flavor was great!  I also think that the caprese salad could easily stand alone without the chicken as a great summer salad.

Garlic Basil Chicken with Caprese Salad

Recipe adapted from

Chicken Marinade:
1/4  c. olive oil
1/4 c. fresh basil, chopped
4 garlic cloves, minced
salt/pepper to taste
4 chicken breasts

Caprese Salad:
1 1/2 c. red grape tomatoes, sliced
1/2 c. fresh mozzarella, chopped
2-3 Tbsp. fresh basil, chopped
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
2 cloves garlic, minced
salt/pepper to taste


In a freezer bag, place chicken marinade ingredients and chicken.  Seal and squish around to mix well.  Either freeze at this point and thaw in the fridge before cooking or place in the fridge and marinate for 4-24 hours.

Begin preparing caprese salad about 20-30 minutes prior to cooking the chicken.  Combine balsamic vinegar, olive oil, garlic, and salt/pepper in a medium bowl and stir to combine.  Add mozzarella and tomatoes and allow to sit until just prior to serving.  Add basil in at time of serving so it stays a vivid green.

Remove chicken from marinade and discard marinade.  Grill chicken over medium heat for about 6 minutes per side until no longer pink and cooked through.

Top chicken with a large scoop of carpese salad (don’t forget to pour a little of the dressing over it too!).  Enjoy!

Husband Rating:  9 out of 10

Food for Thought: Having leftovers of this meal is a great thing.  The leftover chicken breasts can be sliced and then grilled into a delicious chicken mozzarella tomato sandwich with basil.  Yummy!


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