Caprese salads are one of my favorite things to make when I’ve got good fresh tomatoes. I decided to experiment with different ways to make caprese salad, and I came up with this caprese chicken salad.
I love this chicken salad because it has that fresh caprese flavor, but it can be served as a main dish. I also like that it doesn’t contain mayonnaise, like a traditional chicken salad.
This would be good for lunch or dinner. I served mine for dinner in a whole wheat pita pocket with a veggie side.
Caprese Chicken Salad
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 teaspoon sugar
- 2 large skinless chicken breasts, cooked and shredded
- 1 cup tomatoes, chopped (Or halved cherry tomatoes)
- 1/2 cup red onion, chopped
- 1/4 cup fresh basil leaves, cut into thin strips
- 1/2 cup low fat mozzarella, chopped (I used sliced mozzarella string cheese)
- In a large bowl, add olive oil, balsamic vinegar, salt, pepper, and sugar. Whisk well, until vinegar and oil have combined.
- Add the remaining ingredients to the bowl and stir until the dressing is evenly distributed throughout the salad. Serve chilled.
|Serving Size||/ cup|
|Amount Per Serving||As Served|
|Calories 133 Calories from fat 17|
|% Daily Value|
|Total Fat 9.1||14%|
|Saturated Fat 2.3||12%|
|Dietary Fiber 0.5||2%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|