Caprese Grilled Chicken Salad

Caprese Grilled Chicken Salad

The classic Caprese combines fresh mozzarella, juicy tomatoes, and sweet basil with a light seasoning of olive oil, for a chicken salad recipe that looks artfully arranged and tastes authentically Italian.


  • Fresh mozzarella, sliced - 4-5 each
  • Roma tomatoes, sliced - 5 each
  • Julienne carrots - 1 tbs.
  • Italian parsley - 1 sprig
  • Ciabatta bread - 2 slice
  • Marie’s® Italian Vinaigrette Dressing - 1.5 oz.
  • Mixed greens - 1 Cup
  • Diced cucumber - 1 tbs.
  • Grilled chicken, sliced bias cut, 5 slices - 4 oz.
  • Chef's Pride Premium Mayonnaise - 2 Cups
  • Roasted garlic, chopped - 1/2 Cup
  • Mozzarella, shredded - 2 Cups
  • Salt and pepper mix - as needed
  • Parmesan cheese, shredded - 1 Cup
  • Cheesy mayonnaise spread - see recipe below - 2 oz.

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Adjust measurements based on the number of servings


  1. Grill chicken, achieve diamond marks and internal temp of 165F. degrees. and set aside to rest before slicing.

  2. In the mixing bowl mix the greens and dressing. Toss well together and place in the middle of the serving bowl stacking it tall.
  3. Fan the chicken on top of the lettuce. Place the julienne carrots on the chicken and a sprig of Italian parsley on the carrots.
  4. Take the bread and broil it under the salamander until it becomes golden brown. Allow it to set a bit and place it on the back side of the salad pointing up and sprinkle the diced cucumber over the salad.

  5. Spread over the bread a layer to cover the top of the bread. 1 oz. per slice. There should be a good heavy coat of the mayonnaise spread per slice of bread.
  6. Toast the bread under the cheese melter until the cheese is bubbly and golden brown.
  7. Procedure for cheese spread: Combine the mayonnaise, garlic, parmesan cheese, roasted garlic, salt, pepper, and mozzarella cheese together and combine well in a mixing bowl.

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