Maggiano’s Grilled Chicken Caprese Salad for a World Changer’s Detox

My poor husband has returned from his 2 week trip to Alaska malnourished.Kind of ironic since Alaska is home to wonderful meats and fish. However, this was a mission trip and staying at a camp is definitely a low-budget experience. One night they were fed spaghetti, rice, baked potatoes, and rolls. A bit of carb overload I’d say. Therefore, I made sure to make a healthy and light meal for him upon his return to the Sunshine State. I took inspiration from Maggiano’s Little Italy restaurant and served up my favorite salad- the Grilled Chicken Caprese Salad. They took the classic caprese salad- mozzerella, tomatoes, and basil- and created this wonderful summer meal! So here is my remake of what I order when we go.

  • 1 lb chicken breasts
  • salt and pepper
  • 5-6 garlic cloves, minced and divided
  • olive oil
  • 1 head romaine lettuce, washed and cut
  • 6 oz of mozzarella cheese, cubed
  • 2 large tomatoes, chopped
  • 1/2 cup chopped black olives
  • 2 tablespoons fresh basil, chopped
  • 1 cup balsamic vinegar
  • 1 sprig rosemary
  • croutons

Place balsamic vinegar and rosemary sprig into a pot. Bring to a boil, reduce heat and simmer until thick. Remove from heat.

Season chicken with s&p and half of the garlic. Drizzle with olive oil. Grill over medium low heat about 10 minutes per side or until internal temp is 160. Let rest 5 minutes before slicing.

Place tomatoes, cheese, basil, the remaining garlic, and black olives in a large bowl. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Place in fridge until ready to use.

Divide romaine equally among 4 salad bowls. Place 1/4 of the tomato and mozzarella salad onto each bed of romaine. Top with sliced chicken and warmed croutons. Drizzle the balsamic reduction over the caprese salad. Enjoy!

Leave a comment


  1. Looks great!


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