Cookwith

Name: Grilled Chicken & Peach Caprese Salad (Mediterranean-Style)
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 medium boneless, skinless chicken breast (about 6 oz); 1 ripe peach, pitted and cut into 8 wedges; 2 cups mixed greens (arugula, baby spinach, or spring mix); 4 oz fresh mozzarella balls (ciliegine), halved; 6 cherry tomatoes, halved; 6-8 fresh basil leaves, torn; 1/2 cup microgreens; 2 tsp extra-virgin olive oil; 2 tsp balsamic reduction; 1/4 tsp sea salt; 1/8 tsp freshly ground black pepper; 1/2 tsp dried Italian herbs (optional, for chicken); Nonstick spray or 1/2 tsp olive oil (for grill pan)

Grilled Chicken & Peach Caprese Salad (Mediterranean-Style)

miradugm

This Grilled Chicken & Peach Caprese Salad is a stunning celebration of summer’s best flavors—juicy grilled peaches, smoky chicken, creamy mozzarella, and vibrant basil all come together atop crisp greens. The Mediterranean inspiration shines through in the use of olive oil, fresh herbs, and a tangy balsamic drizzle. This salad is not only visually striking, with pops of color from the peaches, tomatoes, and microgreens, but it also offers a perfect sweet-savory balance that pairs beautifully with a charcuterie board. Ready in just 30 minutes, it’s ideal for California summer evenings or any occasion where you crave a taste of the sun.

Ingredients

Instructions

Preheat your grill or grill pan over medium-high heat. Lightly coat with nonstick spray or olive oil.
Pat the chicken breast dry and season both sides with salt, pepper, and Italian herbs (if using).
Grill the chicken for 5-7 minutes per side, or until fully cooked (internal temp 165°F). Remove, rest for 3-5 minutes, then slice into thin strips.
While the chicken grills, lightly brush peach wedges with a touch of olive oil. Grill for 1-2 minutes per side, just until grill-marked and slightly softened. Set aside.
In a large shallow bowl or plate, arrange the mixed greens as a base. Scatter the halved cherry tomatoes and mozzarella balls over the greens.
Nestle the grilled chicken slices and peach wedges among the greens. Sprinkle with torn basil leaves.
Top with microgreens. Drizzle the olive oil and balsamic reduction evenly over the salad.
Finish with a sprinkle of sea salt and a few grinds of black pepper. Serve immediately, ideally alongside a charcuterie board.