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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