Salad with Grilled Chicken, Tomatoes and Mozzarella Recipe
This is a hearty salad in the style of an Italian trattoria: juicy grilled chicken, ripe tomatoes, mozzarella and lots of fresh herbs. Ideal for a summer lunch when you don’t want to spend long in the kitchen. It combines what Italians love most – simplicity and good ingredients.
This salad smells like an Italian trattoria: juicy grilled chicken comes together with creamy mozzarella, sweet tomatoes and plenty of herbs, so every bite has a distinct, fresh character. It’s as filling as a proper main course yet still light, making it perfect for hot days when you crave something simple but with a “restaurant” taste.
Chef's tips
Grill the chicken on a well-heated pan or grill until clear grill marks appear and the meat is no longer pink in the thickest part – that way it will stay juicy. It’s a good idea to drain the mozzarella on a paper towel so it doesn’t water down the salad, and to salt the tomatoes just before serving, otherwise they’ll release too much juice. Be careful not to overdo the acid – it’s better to add a little and adjust on the plate if needed.
How to serve
Serve it with a slice of crusty baguette or focaccia to soak up all the aromatic dressing from the bottom of the bowl. To drink, a light white wine such as Pinot Grigio works well, or homemade lemonade with lemon and mint. This dish is perfect for a weeknight balcony dinner or as the “main” course at a relaxed summer get-together with friends.
Ingredients
- skinless chicken breast about 150 g each - 2 piece
- ball mozzarella - 125 g
- tomatoes large, ripe - 2 piece
- mixed salad leaves or arugula - 60 g
- olive oil 2 tablespoons for the marinade, 1 tablespoon for the dressing - 3 tablespoons
- lemon juice freshly squeezed - 2 tablespoons
- garlic finely grated or pressed - 1 clove
- dried oregano - 1 teaspoon
- fresh basil torn leaves - 1 handful
- salt to taste
- pepper to taste
Preparation
- Trim the chicken breasts of any membranes. If they are very thick, slice them in half horizontally into thinner cutlets so they cook evenly.
- In a bowl, mix 2 tablespoons of olive oil, 1 tablespoon of lemon juice, the pressed garlic, dried oregano, a pinch of salt and pepper. Add the chicken to the marinade, coat thoroughly and set aside for at least 10 minutes (you can also marinate it for a few hours in the fridge).
- Heat a grill pan or regular pan over medium-high heat. Place the chicken breasts in the pan and cook for 5–7 minutes on each side, until the meat is cooked through (when pierced, the juices should run clear with no pink color). Set aside on a board to rest for 5 minutes, then slice into strips.
- Wash the tomatoes and cut into larger pieces or wedges. Drain the mozzarella and tear it into smaller pieces with your fingers.
- In a small bowl, mix 1 tablespoon of olive oil with 1 tablespoon of lemon juice, a pinch of salt and pepper. Whisk with a fork for about 20–30 seconds until the dressing is emulsified.
- Spread the salad leaves on a large plate or platter. Arrange the tomato pieces, mozzarella and slices of grilled chicken on top.
- Drizzle everything with the prepared dressing and sprinkle with the torn basil leaves. Gently move the ingredients around with a fork in a few spots so the dressing reaches the bottom as well.
- Serve immediately while the chicken is still slightly warm and the salad leaves are crisp.
Storage
Store leftover salad and chicken separately in the fridge and combine just before eating so the leaves stay crisp. Eat within 1 day.
