Chicken Caprese Salad
Slow down and enjoy the rest of summer with a backyard gathering! Simple ingredients make the most memorable meals – especially when you’re cooking the best summer has to offer. Member’s Mark™ Black Peppercorn and Himalayan Pink Salt Grinders add fresh, aromatic flavor to grilled favorites and seasonal produce. This Chicken Caprese Salad is the perfect way to incorporate an abundance of summertime tomatoes and basil with unbeatable grilled chicken.
What is Caprese?
Caprese (pronounced kuh-PRAY-zay) is a simple, classic Italian dish made with:
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Fresh tomatoes (usually sliced)
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Fresh mozzarella cheese
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Fresh basil leaves
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Olive oil (drizzled on top)
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Often salt and pepper to taste
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Optional: balsamic glaze for extra flavor
It’s typically served as a salad or appetizer, especially in the summer when tomatoes are in season. The dish is named after the island of Capri and reflects the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil).
Don’t Eat Meat? Try These Options Instead!
- Avocado
- Cucumber
- White beans or chickpeas
- Tempeh
- Tofu
- Portobello mushrooms
- Eggplant slices
Drink Options to Serve with Chicken Caprese Salad
Wine Pairings
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Sauvignon Blanc – crisp, citrusy, refreshing with tomatoes and herbs
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Pinot Grigio – light, dry, and easy-drinking
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Rosé – dry or semi-dry, perfect for summer and balances balsamic
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Chianti or light Pinot Noir – if the dish is warm or grilled and you want red wine
Cocktails
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Limoncello spritz – lemon liqueur + prosecco + soda water
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Aperol spritz – slightly bitter, fizzy, orange-forward
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Basil gimlet – gin + lime + muddled basil
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Cucumber vodka soda – light and cooling with herbal notes
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Negroni sbagliato – bubbly and bitter-sweet, a bit more adventurous
Beer
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Pilsner – light and crisp
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Blonde ale – smooth and mild
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Wheat beer – refreshing, sometimes with citrus or coriander notes
Non-Alcoholic Options
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Sparkling water with lemon or lime
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Iced green tea with mint – subtle and refreshing
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Cucumber basil lemonade – bright, herby, and citrusy
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Tomato shrub or virgin Bloody Mary – for a bold, savory pairing
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Italian soda – like blood orange, lemon, or peach
Chicken Caprese Salad
Ingredients
- 1 lb Boneless, skinless chicken breast
- 2 tsp Member's Mark™ Italian Seasoning
- Member's Mark™ Himalayan Pink Salt Grinder as desired
- 1 tsp Member's Mark™ Garlic Powder
- 1 tsp Member's Mark™ Onion Powder
- Member's Mark™ Black Peppercorn Grinder as desired
- 1 tbsp Member's Mark™ Extra Virgin Olive Oil
- 1 head Romaine lettuce (about 4 cups) chopped
- 1 cup Loosely packed basil leaves chopped
- 2 large Tomatoes quartered
- 8 oz Fresh mozzarella
For the Dressing
- 2 tbsp Balsamic vinegar
- 1 tbsp Honey
- Member's Mark™ Himalayan Pink Salt Grinder as desired
- Member's Mark™ Black Peppercorn Grinder as desired
- ¼ cup Member's Mark™ Extra Virgin Olive Oil
Instructions
- Pound the chicken by placing one chicken breast onto a sheet of parchment paper, then folding the paper over the chicken to cover completely. Using a rolling pin or meat mallet, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts.
- In a small bowl, combine Member's Mark™ Italian Seasoning, Member's Mark™ Himalayan Pink Salt Grinder, Member's Mark™ Garlic Powder, Member's Mark™ Onion Powder, and Member's Mark™ Black Peppercorn Grinder. Stir to combine. Drizzle the olive oil over the chicken, then rub to coat on all sides. Evenly sprinkle the chicken with the seasoning blend on both sides.
- Heat a grill over medium high heat. Grill the chicken for 5-6 minutes with the lid open; flip the chicken using tongs and grill 5-6 minutes on the other side, or until the internal temperature reads 165°F. Transfer the chicken to a cutting board and rest for 10 minutes. Cut against the grain into ½" wide slices.
- In a small bowl, combine the balsamic vinegar, honey, salt, and pepper. Whisk until well combined and the honey has dissolved. Slowly drizzle in the extra virgin olive oil while whisking constantly. Taste for seasoning and adjust the salt, pepper, or honey.
- Combine the romaine lettuce and ¾ cup of the basil leaves in a large bowl; drizzle with half the dressing, then toss until evenly coated.
- Dive the salad between four plates. Top each salad with tomatoes, fresh mozzarella pieces, and sliced chicken. Sprinkle the remaining basil leaves over the salad, then sprinkle everything with a few additional twists of salt and pepper grinders.