Chicken Caprese Salad

Tomatoes, bocconcini & basil with some balsamic charred chicken. This salad is very tasty & is a huge boost to your veggie intake. The balsamic dressing doubles as a marinade & only take a few minutes to mix together.

TIP: Want to pump up the good fats? Add a serving of avocado, it goes beautifully with this salad.

Cook time: 20 mins

Gluten Free

Leptin Diet Friendly

Low Carb

Lunch & Dinner

Nut Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of chicken breast, thinly sliced

100 grams of cos lettuce leaves or any type of salad leaves

1/2 small cucumber, chopped

1 long green shallot/scallion, finely sliced

6 grape or cherry tomatoes, halved

5 baby bocconcini balls, quartered

1/4 cup of fresh basil leaves, sliced

Marinade & Dressing

2 tablespoons of balsamic vinegar

3 teaspoons of extra virgin olive oil

2 teaspoons of coconut sugar

1 small clove of garlic, grated or minced

Pinch of sea salt

Method

Combine all the marinade/dressing ingredients together in a bowl. Separate approx. 1 ½ tablespoons for the salad dressing.

Use the remainder to marinate the chicken while you prepare the salad.

Place all of the salad ingredients into a serving bowl & spoon over the dressing portion that was set aside.

Heat a fry pan to a medium-high heat. Take the chicken pieces out of the marinade & discard the remaining liquid marinade (this can’t be used). Cook the chicken for a minute or 2 on each side until cooked through.

Top the salad with the cooked chicken & Enjoy!

Calories: 484
Protein: 35.1
Carbs: 22.3
Fibre: 4.6
Fat: 25.7

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