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Chicken & Peach Caprese Salad

Servings: 4


  • 1 cup balsamic vinegar
  • 1 lb boneless skinless chicken breasts
  • 1 Tbsp olive oil
  • 6 oz fresh mozzarella cut into ½ inch slices
  • 2 medium peaches sliced*
  • 1 large tomato sliced
  • ¾ cup fresh basil
  • 4 cups baby arugula


  • Start by making the balsamic reduction sauce . In a small saucepan, heat the balsamic vinegar over medium-high heat. When it starts to boil, reduce it to low. Simmer, stirring often, until vinegar reduces and is thickened (about 15 minutes). Set aside.
  • Cut the chicken breasts in half and place on a cutting board and cover with plastic wrap. Pound the chicken breasts until about 1/2" thick.
  • Heat olive oil over medium-high heat. Meanwhile, salt & pepper the chicken.
  • Add the chicken to the pan and heat for 3-4 minutes, until browned. Flip and repeat on the other side. Remove to a cutting board and let rest for 5 minutes. Slice for serving.
  • Divide arugula between 4 plates. Top with chicken slices, peaches, tomatoes, mozzarella, basil and drizzle with the balsamic reduction sauce.
  • *grill the peaches for an even sweeter, deeper flavor


Adapted from Destination Delish