Chicken Avocado and Cucumber Caprese Salad
Try this Chicken Avocado and Cucumber Caprese Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 2 cups cherry tomatoes halved
- 1/4 cup fresh basil chopped
- 1/2 cup chopped red onion
- 1 lb boneless skinless chicken breast approx. 2 medium breasts
- pinch of sea salt to taste
- pinch of black pepper to taste
- 2 avocados, peeled pitted and cubed
- 1 large cucumber (or 2 medium) sliced lengthwise and then in slices
- 8 oz fresh mozzarella pearls or sliced mozzarella
- juice of 1/2-1 full lemon
- salt and black pepper to taste - i used approximately 1/8-1/4 tsp of each
- extra basil chopped
- 1/4 cup balsamic glaze
- 6-8 romaine leaves (if having as lettuce wraps)
- Carbohydrate 2.86676084704616 g
- Cholesterol 43.8472624333333 mg
- Fat 1.61988968319375 g
- Fiber 0.779276038404022 g
- Protein 18.060889673253 g
- Saturated Fat 0.345478593209967 g
- Serving Size 1 1 serving (174g)
- Sodium 52.0723081477833 mg
- Sugar 2.08748480864214 g
- Trans Fat 0.298301496625719 g
- Calories 101 calories
Place a medium, nonstick pan over medium heat with olive oil. Wash the chicken breast and pat dry. Once dry, slice each breast into small cubes (or keep whole and shred when cooked and cooled). Toss with garlic powder, salt, and pepper.Add the chicken to the pan and allow to cook for approximately 6-7 minutes. Or until cooked through.While the chicken is cooking, slice the avocado, onion, tomatoes, and cucumber. Add to a large bowl.Remove the chicken from heat once cooked. You can add the chicken while still warm or add it when its cooled. I prefer it somewhere in the middle or cooled.To the bowl, add the chicken, mozzarella, and basil. Add in the salt, pepper, and lemon juice. Toss to coat.Drizzle with the balsamic glaze and enjoy!
