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A platter with a peach and grilled chicken caprese salad
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Peach and Grilled Chicken Caprese Salad
Prep Time
20 mins
Cook Time
15 mins
 
A vibrant peach and grilled chicken caprese salad that highlights summer's best flavors. Made with juicy grilled chicken, sweet peaches, acidic tomatoes, punchy pickled red onions, and creamy mozzarella, it's easy to swap and switch elements and make it your own.
Recipe Type: Salad
Keyword: chicken caprese salad
Makes: 4 generous servings
Author: Elizabeth Stark
Ingredients
  • 2 skinless, boneless chicken breast (1 - 1 1/2 pounds total)
  • Sea salt
  • Black pepper
  • Extra virgin olive oil
  • 1 teaspoon lemon zest, plus 2 tablespoons juice, divided
  • 1/2 a red onion sliced into thin half moons
  • 2 cups sliced peaches, from about 3 - 4 medium peaches
  • 1 cup halved cherry tomatoes
  • 8 ounces mozzarella (I used smaller bocconcini), sliced
  • 1/2 cup basil leaves cut into a chiffonade* (see note above for guidance)
  • 1 tablespoon balsamic vinegar
Instructions
  1. Working ahead, sprinkle the chicken on both sides with 1 - 2 teaspoons sea salt, 1/2 teaspoon black pepper, and lemon zest. Drizzle a teaspoon of olive oil over each breast. Set in the fridge for at least 2 hours or overnight (cover container with plastic wrap to marinate overnight).
  2. When ready to grill, set the chicken out to come to room temp (about 30 minutes) and prepare a hot grill or grill pan. For grilling, create zones of direct and indirect heat by banking the coals to one side.

  3. Grill the chicken breast over direct heat for 3 - 4 minutes, then move over indirect heat until the internal temp hits 165 degrees F, 7 - 10 minutes longer. If using a grill pan, heat the pan over medium-high heat and cook each side for 5 minutes, covered. Continue cooking for up to another 5 minutes, until the internal temp hits 165 degrees F.

  4. Set the grilled chicken on a cutting board to rest, and then slice across the grain into 1/2-inch thick slices.
  5. Meanwhile, toss the red onion with 1 tablespoon lemon juice, and a big pinch sea salt, and set aside.
  6. Toss the peaches with remaining lemon juice. Toss cherry tomatoes with a pinch of sea salt. Toss sliced mozzarella with sea salt and pepper.
  7. To serve, layer the peaches, sliced chicken, and mozzarella on a big platter. Scatter cherry tomatoes on top. Mix 2 tablespoons olive oil with the balsamic, and drizzle over the salad. Top with basil, flaky sea salt, and a few twists of ground black pepper, and serve.