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 is inspired by the Italian caprese salad, but with the addition of grilled chicken, similar to what you often find in modern trattorias and bistros along the Mediterranean.
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.
Dlaczego ta wersja działa
- Thinner chicken breast cutlets cook quickly and stay juicy.
- Patting the mozzarella dry prevents the dressing from becoming watery and the leaves from wilting.
- A simple lemon-olive oil dressing boosts the flavor without overpowering the fresh ingredients.
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.
Na co uważać
- Don’t salt the tomatoes in advance – they will quickly release their juices and the dressing will turn watery.
- Don’t cut into the chicken immediately after cooking, or it will lose its juices and dry out.
- Don’t add too much dressing at once – it’s better to drizzle lightly and add more if needed.
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 and excess fat. If they are thick, slice them in half horizontally into 2 thinner cutlets – they should be about the thickness of your little finger so they cook quickly without drying out.
- In a bowl, mix 2 tablespoons of olive oil, 1 tablespoon of lemon juice, the pressed garlic, oregano, salt and pepper. Add the chicken, coat thoroughly in the marinade and set aside for at least 10 minutes – the meat should lighten slightly in color and feel a bit slippery to the touch.
- Heat a grill pan or regular pan until very hot, so a drop of water sizzles, dances on the surface and quickly evaporates. Add the chicken and cook for 5–7 minutes on each side, until clear grill marks or golden-brown spots appear and, when pierced, the juices run clear.
- Transfer the chicken to a board and let it rest for 5 minutes so the juices redistribute. Slice the meat diagonally – the center should look opaque with no pink areas, but still clearly juicy.
- Wash the tomatoes and cut them into larger chunks or thick slices so they don’t fall apart when you toss the salad. Drain the mozzarella, tear it into bite-sized pieces with your fingers and, if needed, briefly pat dry with a paper towel until the surface is no longer wet.
- In a small bowl, mix 1 tablespoon of olive oil with 1 tablespoon of lemon juice and a pinch of salt and pepper. Whisk with a fork for 20–30 seconds, until the dressing thickens slightly, looks uniform and you no longer see separate streaks of oil.
- Spread the mixed salad leaves or arugula loosely on a large plate or platter, without packing them down. Arrange the tomato pieces, mozzarella and slices of grilled chicken on top so the ingredients are evenly scattered over the whole surface.
- Just before serving, lightly salt the tomatoes, drizzle everything with the dressing and sprinkle with torn basil leaves. Gently nudge the ingredients with a fork in a few spots until you can see that the dressing has reached the leaves underneath and they have a light sheen.
- Serve right away, while the chicken is still slightly warm, the mozzarella soft, and the salad leaves springy and crisp when pressed with a finger.
Storage
Store leftover salad and chicken separately in the fridge and combine just before eating so the leaves stay crisp. Eat within 1 day.
I usually make this salad on days when I come home late from work and know I have an online meeting in an hour – I chop everything in advance and throw the chicken into the pan at the very last moment. I also sometimes pack the leftovers into a container and take them for lunch to the office the next day.
