Writer and Photographer Francine Coles

This grilled chicken caprese salad is perfect for summer feasting. The presentation is spectacular and the taste is so good! It’s also quick and easy to make, which is a huge bonus! Hearty, filling and still healthy — you’re going to love it!

Serves: 4


For the Marinade:
2 tablespoons balsamic vinegar
1 tablespoon pesto
1 teaspoon olive oil
1 teaspoon honey

For the Chicken:
1-1/4 pounds boneless skinless chicken breasts
Kosher salt and black pepper

For the Salad:
5 ounces baby spinach
1 cup cherry tomatoes, halved
1 cup mini fresh mozzarella balls
Kosher salt and black pepper, to taste
Fresh basil

For the Pesto Dressing:
1/3 cup plain nonfat Greek yogurt
1/4 cup low-fat milk
1-1/2 tablespoons pesto
2 tablespoons shredded parmesan cheese
1 tablespoon apple cider vinegar
1/4 teaspoon granulated garlic
Kosher salt and black pepper to taste


In a small bowl, whisk together all of the marinade ingredients until combined.

Season chicken breasts with salt and pepper then place them in a gallon size freezer bag. Pour the marinade over the chicken and seal the bag, pressing out all of the air as you do. Massage the marinade into the chicken then place the bag in the refrigerator for at least an hour or overnight.

Preheat grill to medium-high heat and spray or brush the grates with oil. Place marinated chicken breasts on the grill and cook for 4–6 minutes per side. Remove chicken breasts from the grill and let rest for at least 5 minutes before slicing.

Place spinach on a serving platter or in a bowl. Arrange tomatoes, mozzarella balls and sliced chicken on top of spinach, then top with a sprinkle of kosher salt, freshly ground black pepper and fresh basil.

In a small bowl, whisk together all of the pesto dressing ingredients until combined. Drizzle the salad with the pesto dressing or serve on the side.