Recipe for A Caprese Style Salad with Chicken and Avocado
A spin off of the traditional recipe for a Caprese Salad this healthy low carb meal with Chicken and Avocado is served with a glorious Balsamic Honey dressing drizzled on top.
2 cupslettuceWe used romaine but use whatever you like.
1/2 cupcherry tomatoeshalved
1avocado sliced sliced
4ozchicken breastscooked and sliced
Fresh torn basil
1/2 tspblack pepper finely ground
1 1/2tspgarlicminced (one large clove)
3/4cupextra virgin olive oil
Cook chicken breast. I did this in skillet on medium heat with garlic. Make sure they are cooked through. Let cool and slice.
While chicken is cooling arrange salad on plate
Add mozzarella and cherry tomatoes as well as torn basil and avocado
Slice chicken and arrange on plate
Balsamic Honey Dressing
In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully mixed together and drizzling consistency. Pour into mason jar with lid.
Shake well! And drizzle on top of your salad to your liking. Can store in
The dressing can be made ahead of time to put in the refrigerator and allowed to congeal a bit overnight. But I am too impatient for that! I wanted to use it right away. Make sure you store in a container with an airtight lid. The dressing can last up to two weeks refrigerated.There isn't much basil in this recipe so feel free to add more if you like basil. This is our spin off a traditional Caprese salad, that we turned more into a healthy low carb meal.