Grilled Peach Caprese Chicken Salad

Caprese, born on the island of Capri, meets late-summer grilling in this protein-packed lunch. Juicy chicken and ripe peaches share the grates, then mingle with mozzarella, tomatoes, arugula, basil, balsamic glaze, and hot honey.

Serves 4 · 20 min prep · 18 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 22g carbs
• 20g fat
• 4g fiber

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Ingredients

• 1 1/4 lb boneless skinless chicken breasts
• 3 Tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 ripe peaches
• 8 oz fresh mozzarella balls
• 2 medium heirloom or beefsteak tomatoes
• 5 oz baby arugula
• 1/2 cup fresh basil
• 3 Tbsp balsamic glaze
• 1 1/2 Tbsp hot honey

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F surface temperature.
2. 2Brush the chicken breasts with some of the olive oil and season both sides generously with kosher salt and black pepper.
3. 3Grill the chicken 6–7 minutes per side until grill marks appear and the internal temperature reaches 165°F; transfer to a cutting board and rest 5 minutes.
4. 4Halve the peaches, remove pits, brush cut sides lightly with olive oil, and grill cut-side down 3–4 minutes until caramelized and marked but still firm.
5. 5Slice the rested chicken into thin strips and cut the grilled peaches into wedges.
6. 6Cut the tomatoes into wedges and tear or slice the mozzarella into bite-size pieces.
7. 7Arrange the arugula on a large platter or four lunch plates as the base.
8. 8Scatter the chicken, peach wedges, tomato, and mozzarella over the greens, then tear basil leaves over everything.
9. 9Drizzle the remaining olive oil, balsamic glaze, and hot honey across the salad just before serving so the greens stay crisp.
10. 10Toss gently at the table or pack components separately for work lunches that stay fresh until midday.