Caprese Salad with Chicken: The classic Italian tomato, basil and mozzarella salad turned into an entree topped with grilled chicken.

Grilled chicken breast over a Caprese Salad with Chicken

Caprese Salad with Chicken

My herbs were poking their green heads through the garden soil. Purple blossoms donned my chives. I planted my basil, rosemary and dill. And I dreamed of the garden tomatoes I’d see come August. I just could not wait till August, though, to whip up my first Caprese salad of the year. And to make it hubby friendly, I added a simple, grilled chicken breast to make it a meal. Mr. Meat and Potatoes would be rooting around in the cabinets for some peanut butter if I didn’t have a slab o’ meat on his plate, thus the Caprese Salad with Chicken. Some shredded chicken added to the mix would be another marvelous way to eat this salad as an entree.

Overhead view of a Caprese Salad

Choose Dreams

One of my favorite summer flavors is a juicy garden tomato. American Family insurance has started a #ChooseDreams campaign to encourage families to make healthy food choices and get active. Planting a garden helps with both. Cherry tomatoes can be grown in a big pot on a balcony or patio, so there’s no excuse not to have fresh tomatoes at your disposal by the end of the summer. I have memories of eating warm tomatoes right off the vine from our childhood garden. And radishes directly from the rich, black Iowa soil. If you don’t have space for even a planter, gather your family and head to the local farmers’ market. You will love the amazing produce that will inspire you and your family to eat healthier. I hope a tomato salad will work its way onto your menu before the end of the summer.

Caprese Salad with Chicken in a white serving bowl

Chicken and Caprese Salad

Chicken and Caprese Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 servings

The classic Italian salad with mozzarella, tomatoes and basil made into an entree with grilled chicken


For salad:

  • 2 pounds fresh garden tomatoes, chopped (or halved grape or cherry tomatoes in the off season)
  • 1 pound fresh mozzarella, cubed or small perline mozzarella balls
  • I cup diced celery
  • 1 cup basil chiffonade (rolled and thinly sliced basil)
  • 1-2 minced garlic cloves
  • 3 tablespoons red wine vinegar
  • Salt to taste (start with a ½ teaspoon, taste, then add more if desired)
  • Freshly ground pepper to taste
  • ⅓ cup extra virgin olive oil

For chicken:

  • 2-4 boneless, skinless chicken breasts
  • Seasoning salt
  • Olive oil


  1. Mix tomatoes, mozzarella, celery, basil, and garlic in a large bowl. In another bowl, whisk together salt, pepper and vinegar. While whisking, drizzle in the olive oil. Pour dressing over tomato salad and gently toss to combine.
  2. Season chicken with seasoning salt. Brush grill pan with olive oil and cook, flipping once, till chicken is cooked through.
  3. Serve chicken with salad on the side.


Inspired by Food Network Magazine.

To make grilled crosshatch marks. Grill for 3 to 4 minutes depending on how thick your chicken breast is. Rotate it 45 degrees and grill for 3 to 4 more minutes. Flip and repeat on the opposite side. Use a meat thermometer to make sure the chicken is 165˚ before removing from the grill.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 735Total Fat: 48gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 180mgSodium: 985mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 62g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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And for more terrific weekday supper inspiration, check out these posts throughout the week:

  • Monday – Summer Squash Pizza by Supper for a Steal
  • Tuesday – Tuna, Tomato, Bean and Basil Salad by Shockingly Delicious
  • Wednesday – Pesto Pasta Salad by Country Girl In The Village
  • Thursday – Caprese Salad with Chicken by That Skinny Chick Can Bake
  • Friday – Caprese Pasta Salad by Alida’s Kitchen

Overhead view of grilled chicken breast over a fresh Caprese salad


Inspired by American Family Insurance, the Sunday Supper team is bringing you garden fresh recipes all month long. This week’s Weekday Supper meals can be found on their corresponding day on the websites below.