Chicken Caprese salad
This simple Caprese salad with juicy pan-seared chicken and creamy avocado is your easy, healthy lunch or dinner dreams come true.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
- 4 chicken breasts cut in half horizontally to result in 2 cutlets per breast
- 1 cup Knorr Balsamic and Pineapple vinaigrette
For the Caprese salad
- 4 cups cherry tomatoes halved
- 100 g Bocconcini mozzarella halved/quartered
- 1 cup fresh basil leaves
- 8 cups lettuce
- 1-2 avocados sliced
- Knorr Balsamic and Pineapple vinaigrette to serve
For the chicken, pour the Knorr Balsamic and Pineapple salad dressing over the chicken and allow to marinade for up to 30 minutes (but as little as 10 minutes will be fine).
Heat a large, non-stick frying over medium-high heat and cook the chicken until golden brown on both sides and cooked through. Remove from the pan and allow to rest for 5 minutes before slicing.
For the salad, combine the tomatoes, mozzarella and basil in a bowl and add 2 tablespoons dressing.
To serve, spread the lettuce onto a large platter then top with the sliced chicken, tomatoes and mozzarella mixture and add the sliced avocado.
Serve with extra dressing on the side.
Calories: 519kcal | Carbohydrates: 18g | Protein: 56g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 153mg | Sodium: 606mg | Potassium: 1650mg | Fiber: 6g | Sugar: 10g | Vitamin A: 38.2% | Vitamin C: 56.8% | Calcium: 16.3% | Iron: 16.6%