Caprese Chicken Salads

Caprese Chicken Salads

Are you in the mood for a refreshing caprese salad? Then you will absolutely adore this fresh salad filled with grilled balsamic chicken, fresh mozzarella, freshly torn basil, and the nutty flavor of toasted pine nuts. This is Keto friendly and gluten free.

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I love a fresh caprese salad, especially during the months when our garden is in full bloom. I pretty much look for any reason to use fresh basil when it is alive and well. I will be honest, I do not have a green thumb. So, when I am able to tend to simple herbs such as basil I feel quite successful.

While doing a Keto diet I loved that I could enjoy fresh mozzarella. I have to enjoy it in moderation though, because I don’t always handle dairy well as it causes bloating and some inflammation. Sometimes, I will make this with a dairy free cheese option. The dairy free brand I will use is Miyoko’s Creamery, which you can find in Whole Foods. This has the texture more like ricotta, but the same vibe as a classic mozzarella.

I hope you enjoy this easy yet satisfying salad as much as we do. This is a staple at our house, especially during the warm Spring and Summer months when fresh herbs and tomatoes are alive and well. Enjoy!

Caprese Chicken Salad

Mindful Living With Amanda
Course Main Course, Salad
Servings 4



  • 2 chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/3 cup avocado oil
  • 1 tsp Italian seasoning


  • 8 cups mixed greens
  • 2 cups cucumbers, chopped
  • 1 1/3 cup pine nuts, toasted
  • 1 beef steak tomato, sliced
  • 1 cup fresh mozzarella cheese
  • 1/2 cup freshly torn basil leaves
  • 1 avocado, quartered


  • 1/4 cup balsamic vinegar
  • 3 tbsp avocado oil
  • 1/2 freshley squeezed lemon juice
  • 1 tbsp honey
  • 1/4 tsp sea salt



  • Fillet the chicken breasts so you have 4 even pieces. Then, stab the chicken with a fork so they can soak up the marinade
  • In a large bowl, add the chicken, vinegar, oil and seasoning and mix until evenly coated. Let the chicken marinate in the fridge for about 1 hour.
  • Grill the chicken until each piece is cooked through (about 15 minutes while flipping halfway)


  • While the chicken in grilling, toast the pine nuts in a nonstick pan over medium to high heat. Toss frequently to avoid burning.
  • Add the mixed greens, chopped cucumbers, torn basil, avocado, freshly torn mozzarella, and tomato into salad bowls.
  • Mix the dressing ingredients in a small bowl, and whisk vigorously until well combined.
  • Slice and add the chicken to the salads, and top with the dressing. Enjoy!
Keyword caprese salad, chicken salad, keto salad
Classic Antipasto Salad

Classic Antipasto Salad

If you are craving a quick and easy antipasto salad for when you’re wanting something Italian then you will appreciate this dish. You can dig into this for lunch, dinner, or multiply the recipe for a crowd pleasing appetizer.

I am always on the hunt for an easy but satisfying lunch recipe. This salad is easy to make the night before work or to be meal prepped on a Sunday. Sometimes I’ll make this to serve as a side to burgers or grilled chicken. The day this picture was taken I served it alongside my Sun-dried Tomato Turkey Burgers.

My husband’s family is from Italy, and at most family gatherings there is sure to be some kind of antipasto salad present. Typically, the salad goes alongside a plate of Aunt Glory’s meatballs or my husband’s perfectly made chicken cutlets. You should always eat light the day of an Arduini family party.

For this salad I can’t recommend Primal Kitchen’s Italian dressing enough. Pretty much everything Primal Kitchen creates is out of this world, and this dressing is no different. For the artichokes, I love the Whole Food’s marinated variety, but any kind is great here. The roasted red peppers is also a great touch with a soft texture to counteract the crunchy organic bell pepper.

The star of the show is the salami. For this you want to pick a quality meat that is free of nitrates and fillers. My favorite brands is Applegate which is Whole 30 compliant. To avoid cracking teeth I would get pitted green olives. If you are keto then I would throw some fresh mozzarella on top to really elevate the Italian vibe happening here.

Classic Antipasto Salad
Serves 1


  • 2 cups chopped romaine lettuce
  • 1/4 cup chopped bell pepper
  • 4 slices of salami, chopped
  • 1/4 cup of jarred roasted red peppers
  • 6 pitted green olives
  • 4 pieces of artichoke hearts
  • 2 tablespoons of Primal Kitchen’s Italian Dressing
  • *Optional to top with freshly cut mozzarella as long as you aren’t following a strict paleo or Whole 30 diet


  • Pile in the greens and top with the remaining ingredients. I am a fan of a pre-tossed salad, so I will gently toss and serve to ensure a coating of dressing is in every delicious bite!