We love Caprese Salad & when I saw this recipe I couldnt wait to make it. It didnt disappoint. The chicken was moist & tasty, putting the wet rub on 30 minutes before cooking was a plus. The salsa was flat out delicious. I had never tried White Balsamic before, but its now in my pantry as a staple!!! I served this over a bed of rice pilaf, made with the leftover cooking liquid from a Cooking Light recipe of roasted cipollini onions(see MyRecipes.com for "Roasted Cipollini Onions" or Cooking Light Magazine Nov. 02) there was a tip in that recipe that said to save the liquid used to blanch the onions for use in rice, I did & the result was a winner as well. This is a keeper for sure.
Garlic-Basil Grilled Chicken with Caprese Salsa
srwfromorange Posted: 06/21/11
Lisadahl Posted: 07/06/11
Great grilled chicken recipe! We used boneless skinless breast and marinated the chicken in the rub for about an hour before grillling. The chicken was juicy and flavorful. Also, there's way too much oil and vinegar in the salsa - I'd reduce to 1/2 or even 1/3rd of the stated recipe amount!
shaftermee Posted: 06/30/11
This is the five-starist of five star ratings I've given. Truly a special recipe, especially given how easy it is. I will mourn when summer goes and we no longer have good ripe tomatoes and fresh basil. But in the meantime, I'll make this recipe again and again for its fresh, simple, gut-pleasing flavors.
KayakGirl Posted: 09/11/11
I made this for a small dinner party and actually cooked it in the oven (instead of grilling on the BBQ - it was just too hot to BBQ!) and I used boneless/skinless chicken breasts. I seared first on the stove. It turned out WONDERFUL!!! Easy and delicious!
Karinerick Posted: 01/05/12
Outstanding is an understatement! My family absolutely loved it and request it weekly!
salundy Posted: 04/17/12
i havent made the chicken yet, but that caprese salad is outstanding!!!!! the only thing i would say about it is, you dont need nearly as much EVOO and vinegar as they say, you can easily half the amounts and you'd have plenty!
Crzyffpm Posted: 08/30/12
Beautiful presentation, I used my orange cherry and french vanilla yellow cherry tomatoes. I would season the chicken with some salt and pepper before putting the basil rub on.
Cknake Posted: 08/23/12
Very good. I did as others and only used 1/3 - 1/2 of the oil and vinegar. I marinated the chicken overnight and seared it in a cast iron skillet and baked (couldn't grill). I also reduced the Balsamic Vinegar for 10-20 min to thicken so it would adhere to the tomatoes and cheese. Next time I will make the caprese salad much earlier so it can become cold...or even make the night before.