Take advantage of the season’s best produce with this nontraditional version of the ever-popular caprese salad. Sun-ripened peaches and tomatoes join lean, tender grilled chicken and fresh basil on a bed of baby spinach. Dotted with fresh mozzarella and drizzled with a sweet, tangy balsamic reduction, this may be the perfect summer salad. To prepare the chicken on the stovetop, use a grill or sauté pan over medium-high heat, flipping the meat once until cooked through. For a vegetarian option, substitute grilled seitan for the chicken or omit altogether.

Time-saving tip: Skip the balsamic reduction and serve with your favorite store-bought low-fat balsamic vinaigrette.


½ cup balsamic vinegar
1 pound thinly sliced boneless, skinless chicken breasts or chicken cutlets, trimmed of any visible fat
1 lemon
4 cloves of garlic, minced
6 cups baby spinach
2 small peaches, cut into wedges
1 large tomato or 2 small, cut into wedges
¼ cup sliced red onion, more or less to taste
½ cup fresh basil leaves
4 ounces fresh mozzarella


  1. Heat balsamic vinegar in a small saucepan over medium-low heat until just barely simmering. Continue to heat the vinegar for 8 to 10 minutes, stirring frequently so it does not burn, or until the vinegar is reduced by half and just beginning to thicken. Remove from heat and pour into a heatproof serving container. Allow the reduction to cool to room temperature; it will continue to thicken as it cools.

  1. Preheat grill to medium-high. Place chicken breasts in a non-reactive dish and toss with minced garlic and the juice of 1 lemon. Set aside for 15 minutes. Do not leave chicken in marinade for extra time or it may become tough.

  1. While the grill is heating and the chicken is marinating, prepare the salad. Add spinach to a large platter and top with peach and tomato wedges and red onion slices. Tear bite-sized pieces of fresh mozzarella and scatter over top. Sprinkle basil leaves over the top, tearing into smaller pieces first if large or leaving them whole if small.
  2. Oil the grill grates and remove chicken from marinade. Grill with the lid closed for 3 to 4 minutes on one side. Flip and cook for an additional 1 to 2 minutes or until cooked through. Allow to rest for 5 to 10 minutes before slicing into bite-sized pieces. Scatter chicken slices over the prepared salad and serve with balsamic reduction.

Serves 4.


Calories 345 Total Fat 10 g
Saturated Fat 3 g Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g Trans Fat 0 g
Cholesterol 80 mg Sodium 187 mg
Potassium 1150 mg Total Carbohydrate 17 g
Dietary Fiber 5 g Sugars 10 g
Protein 48 g

See more of the fresh, fun and healthy recipes on our Wellness blog.