Monday, January 29, 2018

Caprese Chicken Salad

OMGosh, Holy Guacamole Batman, Stop the presses!!! This is the best thing I've fixed in a LONG time! and I mean LONG time! Seriously...it was so stinking good I'm thinking about a repeat, like every night this week. WOW oh WOW!

Okay, so you know about caprese salad right? Fresh mozzarella balls, tomatoes, fresh basil and balsamic vinegar. That simple. I've done it on skewers and with pasta but this...this salad is kicked up to adult portions like no bodies business.

It is simple and took less than 20 minutes to cook, assemble and have on the table.

Depending on how many salads you plan to make, will depend on the quantity of food you need. I made two large salads.
4 chicken tenders, raw boneless skinless
Marinate them in: 1/3 cup balsamic vinegar, 3-4 T olive oil, 1 tsp dried basil, 1 tsp brown sugar (or you could leave this out if you are low carb/keto or substitute with the Swerve brown sugar) fresh cracked sea salt and fresh cracked pepper to taste
Pour just enough of the marinade over the chicken to coat it well. Allow it to sit 2-4 hours.
Place it in a hot cast iron, skillet or grill
Cook until done.
Set aside to cool slightly and prepare the salad bed.

I used a small bag of prepared lettuce. It's what I had on hand. Chopped lettuce, iceberg and Romaine, shredded carrots and purple cabbage. Approximately 2 cups on each plate.
On top of this I added 1 diced Roma tomato, 1/2 sliced fresh avocado, 1 inch of a hothouse cucumber peeled and diced, 12 small pearl fresh mozzarella balls cut in half. Now slice the chicken, two tenders per plate. Lastly pour the remaining marinade over the two salads. Serve and enjoy! We sure did.

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