Caprese Chicken Salad
Double dressing recipe if you would like to use dressing as a marinade.
Servings: 1 Batch - 5 Salads
Ingredients
Salad
- 1 pkg Grape or Cherry Tomatoes Grape, Roma, etc are okay too
- 10 Cups spinach Romaine, or Butter Lettuce
- 5 Small Chicken Breast
- 1 Avocado Optional
- Italian Seasoning
- 5 oz Mozzarella Cheese (Fresh or Mozzarella Sticks)
Dressing
- 1/4 Cups balsamic vinegar
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp garlic minced
- 2 tsp Dijon Mustard
- 1 tsp Basil
- Sea salt
- Sea salt
- Sprinkle chicken with Italian Seasoning and set aside while preparing Marinade.
Instructions
- Season chicken or marinade, set aside for about 30 minutes.
- Whisk together all Dressing ingredients until well blended and mustard is dissolved.
- Place chicken on hot grill or in a skillet with extra virgin olive oil. Cook until juices run clear.
- While chicken is cooking, chop or half tomatoes and mozzarella into bite size pieces. Slice avocado if desired.
- Mix veggies and cheese into a large salad bowl or portion into individual meal prep containers.
- When chicken is done cooking, chop into bite size pieces and add to salad mixture. Add dressing just before serving.
- Add dressing just before serving. It's a pain to pack a separate container but the lettuce wilts if you put it in too early.
Notes
Mod Carb: Replace lettuce with whole wheat or gluten free pasta, skip the avocado and cut back a bit on cheese to keep your fats in check!
This is what my salads will look like if I do a mass meal prep on Sunday and am trying to use things on hand. Chopped up cheese stick in place of fresh mozzarella and skip the avocado since it will probably be brown by the time I get to it. Is it gourmet? No, but I usually have all of these ingredients at home!
Recipe inspired by Michelle Reynolds
