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CHICKEN CAPRESE SALAD

Danielle Moore
35 MIN.

IN THIS ARTICLE
  • Caprese Chicken Salad
  • 2.7g net carbs
  • 27.1g fat
  • 49.4g protein
  • Low Carb
  • High Fat
  • High Protein
  • Keto-Friendly

LOW CARB CHICKEN CAPRESE SALAD RECIPE

10-02-2019


Upgrade your lunchbox with this easy chicken salad inspired by the fresh flavors of summer. This meal is simple to prep ahead so you can enjoy it all week long.

First you’ll poach diced chicken thighs in salted water. This results in beautifully juicy pieces of chicken. The chicken thighs’ dark meat adds to the layers of flavor in our salad. Next, you’ll incorporate some healthy fats in a creamy, flavorful dressing made from avocado, sour cream, and mayonnaise. A drizzle of white balsamic in the dressing adds a sweet kick. True to the caprese flavors, we add juicy cherry tomatoes, savory mozzarella pearls, and plenty of fresh basil.

Enjoy this salad on its own, in a lettuce wrap, or atop a plate of greens. Make it your own by adding your choice of nuts or spices.

Keto Chicken Caprese Salad

PREP TIME:  10 MINUTES

COOK TIME:  10 MINUTES

COOK TIME:  15 MINUTES

TOTAL TIME:  35 MINUTES

SERVES:  6

NUTRITION FACTS (PER SERVING):  469.3 CALORIES, 27.1G TOTAL FAT, 3.8G CARBOHYDRATES, 1.1G FIBER, 2.7G NET CARBS, 49.4G PROTEIN

 

pin this highkey recipe for chicken caprese salad, perfect for a summer holiday or barbeque
TOOLS:
  • Large pot
  • Food processor or high speed blender
  • Large mixing bowl
INGREDIENTS:

For the salad:

  • 2 lb chicken breasts, diced
  • 1 tsp salt
  • 8 oz mozzarella pearls
  • 3/4 cup cherry tomatoes, halved

 

For the dressing:

  • 1/2 avocado
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 t dijon mustard
  • 1 T white balsamic vinegar
  • 1 T lemon juice
  • 1/2 cup basil, sliced

 

Allergens: dairy, egg

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DIRECTIONS:

1. In a large pot, cover diced chicken with water and salt. Bring to a boil. Reduce heat to low, cover, and simmer 8-10 minutes, until the chicken is cooked through. Drain and transfer chicken to refrigerator for 15 minutes to cool.
2. In a food processor or high speed blender, combine avocado, mayonnaise, sour cream, dijon mustard, white balsamic, lemon juice, half of the basil, and salt and pepper to taste. Process until smooth.
3. In a large bowl, combine dressing with the cooled chicken, mozzarella pearls, and cherry tomatoes. Toss to coat.
4. Serve salad over a bed of greens or in a lettuce wrap.

Danielle Moore
Danielle Moore is a Nutritionist and the Founder of Sunday Bacon Kitchen, a full service culinary design firm inspired by her son’s love of bacon on Sunday mornings. Follow her cooking and eating adventures on Instagram at @sundaybacon

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