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We recently tried a version of this salad at Panera Bread during one of their seasonal releases, and it left an impression. The combination of grilled chicken, strawberries, mozzarella, and balsamic glaze was so refreshing—and so short-lived—we knew we had to recreate it at home.
This strawberry chicken Caprese salad has since become one of our favorite summer meals. It’s simple, satisfying, and full of bold flavors that work beautifully together. Perfect for casual lunches, light dinners, or summer gatherings, it’s a dish we keep coming back to.
If you love fresh salad recipes that take advantage of summer’s harvest, you might also enjoy our grilled peach and prosciutto salad, another fresh and flavorful option that’s ideal for warm-weather dining.
What Makes This Salad Special
A Closer Look at the Ingredients
Each ingredient in this salad plays a specific role, bringing freshness, texture, or richness to the bowl. Here’s how they come together to create a balanced, satisfying dish.
- Grilled Chicken. We like using boneless, skinless chicken breasts grilled simply with olive oil, salt, and pepper. You can also use leftover grilled chicken or even shredded rotisserie chicken in a pinch. If you’re prepping ahead, grilled chicken thighs work too and stay juicy longer.
- Strawberries. Fresh, ripe strawberries add sweetness and juiciness to contrast the savory elements. If strawberries aren’t in season, you can swap in blueberries, sliced peaches, or even roasted grapes for a twist.
- Mozzarella. Mozzarella pearls are convenient and look lovely in this salad, but you can also dice fresh mozzarella or use torn burrata for an extra creamy touch. Avoid pre-shredded cheese. It lacks the soft texture that makes this dish shine.
- Mixed Greens. We recommend a blend of baby romaine, arugula, and spinach for both flavor and structure. You can also use spring mix or butter lettuce. Just avoid anything too delicate if you’re serving with warm chicken.
- Fresh Basil. Basil adds a bright, herbal note that ties everything together. If basil isn’t available, a few mint leaves can add a similarly fresh layer.
- Chopped Pecans. Toasted pecans give the salad texture. Walnuts, sliced almonds, or even candied nuts work well here. For a nut-free version, try roasted sunflower seeds or pumpkin seeds (pepitas).
- Balsamic Glaze. This rich, tangy drizzle balances the sweetness of the fruit and creaminess of the cheese. You can buy it bottled or reduce balsamic vinegar at home until syrupy. A light drizzle of honey with lemon juice can work in a pinch if you’re out.
How to Make It
This salad comes together in three simple parts:
- Grill or prep the chicken.
- Toast the pecans while the chicken rests.
- Layer everything on your greens and drizzle with balsamic glaze.
It’s fast, fresh, and ready in about 20 minutes—perfect for summer lunches or easy dinners.
Make It a Meal
This salad is satisfying on its own, but if you’re looking to round it out, try pairing it with a slice of crusty sourdough or rosemary biscuits, a chilled glass of white wine, or a simple soup like this tomato chicken soup or quick tomato soup. It also works beautifully as a starter for grilled seafood or pasta.
Seasonal Variations
- Spring. Swap strawberries for thinly sliced radishes and use goat cheese instead of mozzarella.
- Fall. Use figs, roasted grapes, or pears with blue cheese and candied pecans. Arugula adds a fresh, peppery contrast that balances the richness of the other ingredients.
- Winter. Replace the strawberries with thinly sliced pears or roasted beets. Use goat cheese or shaved Parmesan, toasted walnuts or spiced pecans, and swap in baby kale for a sturdier green. A drizzle of pomegranate molasses or thick balsamic adds the perfect finish.
Strawberry Chicken Caprese Salad Recipe
Equipment
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb total)
- Salt and pepper to taste
- 1 tablespoon olive oil for grilling
- ¼ cup chopped pecans
- 4 cups mixed greens spinach, arugula, and baby romaine recommended
- 1 cup strawberries hulled and sliced
- ½ cup fresh mozzarella pearls or diced mozzarella
- 6-8 fresh basil leaves
- Balsamic glaze for drizzling
Instructions
- Preheat grill or grill pan to medium-high heat. Season 2 boneless, skinless chicken breasts with Salt and pepper to taste. Brush lightly with 1 tablespoon olive oil and grill for about 5–6 minutes per side, or until cooked through and internal temperature reaches 165 F. Let rest for 5 minutes, then slice thinly.
- While the chicken is cooking, toast ¼ cup chopped pecans in a dry skillet over medium heat, stirring frequently until fragrant and lightly toasted, about 3–4 minutes. Set aside to cool.
- In a large bowl or on a serving platter, arrange the 4 cups mixed greens. Top with 1 cup strawberries, sliced, ½ cup fresh mozzarella pearls, and grilled chicken slices. Sprinkle toasted pecans and 6-8 fresh basil leaves over the top.
- Drizzle generously with Balsamic glaze just before serving. Taste and adjust with a pinch of salt if needed. Serve immediately.
Notes
- For even cooking and faster grill time, you can slice the chicken breasts into cutlets before grilling.
- Mozzarella pearls work beautifully here, but you can also cube a ball of fresh mozzarella or tear burrata over the top for a more decadent version.
- You can grill the chicken and toast the pecans up to a day in advance. Assemble just before serving for the freshest results.
