Grilled Nectarine Chicken Caprese Salad
This Grilled Nectarine Chicken Caprese Salad is bursting with vibrant flavors—smoky chicken, caramelized nectarines, fresh mozzarella, and peppery arugula drizzled with tangy balsamic dressing.
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 2 ripe nectarines pitted and sliced
- 1 cup fresh mozzarella balls bocconcini or ciliegine
- 2 cups arugula or mixed greens
- 1/4 cup fresh basil leaves
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
Instructions
Prepare the Chicken
- Preheat your grill or grill pan to medium-high heat. Lightly brush the chicken breasts with olive oil, then season both sides evenly with salt, pepper, and garlic powder.
Grill the Chicken
- Place the chicken breasts on the hot grill and cook for about 5-7 minutes per side or until they reach an internal temperature of 165°F (74°C). Transfer to a plate and let rest for 5 minutes before slicing.
Grill the Nectarines
- Brush nectarine slices lightly with olive oil. Grill for 2-3 minutes per side until grill marks appear and nectarines soften slightly.
Make the Dressing
- Whisk together olive oil and balsamic vinegar in a small bowl until emulsified. Add salt and pepper to taste.
Assemble the Salad
- Lay a bed of arugula or mixed greens on a serving platter. Scatter fresh basil leaves, grilled nectarines, sliced chicken breasts, and mozzarella balls evenly over the greens. Drizzle with balsamic dressing just before serving.
Serve
- Serve immediately for best flavor and texture. Enjoy as a light main course or with crusty bread.
Equipment
- Grill or Grill Pan
- Small Bowl
- Serving platter or plates
Notes
- Choose nectarines that are ripe but firm to avoid mushiness when grilling.
- Let the chicken rest after grilling to keep it juicy and tender.
- Use fresh mozzarella balls for creaminess that complements the grilled fruit perfectly.
- For crunch, sprinkle toasted pine nuts or slivered almonds over the salad.
- Store leftovers in an airtight container in the fridge for up to 2 days; keep dressing separate to maintain crisp greens.