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Recipe from Simpler Savory

The recipe

Best Low Carb Caprese Chicken Salad

Prep
15 min
Cook
5 min
Total
20 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
380

2× the original author values. Recipe yield: 4 servings.

calories
760

3× the original author values. Recipe yield: 4 servings.

calories
1140
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar — use thick; reduce briefly if thin
  • 1 tablespoon lemon juice — freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 clove garlic — minced to a paste
  • 1/2 teaspoon kosher salt — plus more to taste
  • 1/4 teaspoon black pepper — freshly ground
  • 3 cups cooked chicken — chopped or shredded; rotisserie or grilled
  • 2 cups cherry or grape tomatoes — halved; use room temperature
  • 8 ounces fresh mozzarella balls — ciliegine/bocconcini, drained and halved, patted dry
  • 2 cups greens — arugula, romaine, or baby spinach; dried well
  • 1 cup fresh basil leaves — torn by hand
  • 1 tablespoon extra virgin olive oil — for finishing, optional
  • 1 avocado — sliced, add at the end
  • 2 tablespoons toasted pine nuts — for crunch
  • 1/4 cup red onion — thinly sliced
  • 2 teaspoons balsamic glaze — for drizzling, optional

Instructions

  1. In a large bowl, whisk olive oil, balsamic, lemon juice, and Dijon until glossy and emulsified.
  2. Stir in the garlic paste, salt, and pepper; let the dressing rest 1 minute to soften the raw garlic bite.
  3. If your balsamic is very thin, warm it in a small skillet 2–3 minutes to lightly coat a spoon, then cool before whisking in.
  4. Add chopped or shredded cooked chicken to the bowl and toss to coat; let stand 5 minutes to absorb flavor.
  5. Halve tomatoes, tear basil, and drain mozzarella well; pat mozzarella dry so the dressing clings.
  6. Wash and spin greens completely dry to prevent a watery salad and diluted flavor.
  7. Add greens, tomatoes, and mozzarella to the chicken and dressing; gently toss until evenly coated and glossy.
  8. Taste and adjust with more salt, pepper, or a squeeze of lemon; finish with a thread of olive oil if desired.
  9. Fold in torn basil just before serving; add avocado, pine nuts, or red onion if using. Drizzle balsamic glaze for shine.
  10. Serve immediately or pack the dressed chicken mixture separate from greens for meal prep; toss just before eating.

Notes

Store dressed chicken, tomatoes, and mozzarella together up to 2–3 days; keep greens washed and fully dried in a separate airtight container with a paper towel for 3–4 days. Toss just before serving. If chilled, let components sit 10 minutes at room temp to bloom flavors. Balsamic glaze or extra dressing keeps 1 week refrigerated; shake before using.

Source: https://simplersavory.com/best-low-carb-caprese-chicken-salad/