Grilled Chicken Caprese Salad


2 lbs. boneless, skinless chicken breasts

1 cup S&F Garlic & Herb Marinade, divided

1 (8 oz.) pkg. small fresh mozzarella balls (Ciliegine), drained and quartered

1 pint cherry tomatoes, halved

1/3 cup pitted, halved Kalamata olives

3 Tbsp. extra virgin olive oil

1/4 cup thinly sliced fresh basil

cooking spray

5 cups baby spinach


  1. Place the chicken into a 1-gallon size food storage bag. Set aside 1/4 cup S&F Garlic and Herb Marinade. Pour the rest of the marinade into the bag and seal it. Move the chicken around so that it is evenly coated with the marinade. If you are ready to cook – preheat the grill while the chicken marinates. Otherwise, refrigerate the marinating chicken for up to 24 hours.
  2. While the grill preheats, prepare the salad. Add the mozzarella, tomatoes, olives, reserved marinade, olive oil and basil to a bowl and gently toss to combine. Set aside.
  3. Grease grill with cooking spray. Grill chicken breasts for 8-10 minutes on each side, until cooked through. Let the chicken breast rest for 5 minutes before slicing on the diagonal into 1/2-inch slices.
  4. To assemble salads, divide the spinach and tomato salad between four plates or shallow bowls. Place an equal amount of sliced chicken on each salad. Serve immediately.