Chicken Caprese Salad

Would you like to put together sosmething for dinner that is fast, easy, healthy and delicious? I’m pretty sure you are going to like this Chicken Caprese Salad with Avocado and Zucchini because it is all of those things.

 You could go with some leftover rotisserie chicken or you could just cook some up.

Use either chicken tenders or sliced boneless skinless breasts. Put a pan on at medium high and add about 1 tbsp. olive oil. Lightly salt, pepper and garlic powder both sides of the chicken and cook 3-4 minutes a side until the juices run clear and/or they are firm to a poke with your finger. Remove them to a plate and when they have cooled a little cut them into flat silver dollar size pieces. 

Slice up the tomatoes, zucchini, avocado and the fresh mozzarella. You could actually use any veggies or cheese that is in your fridge, hey, it’s your salad.

Arrange the ingredients one after another in a row around your salad bowl. Drizzle some good extra virgin olive oil. Then some good balsamic vinegar, salt, pepper, some dried basil and grated parmesan cheese. Simple and healthy was never so good. Enjoy your Caprese Salad Plus.

And Here is a pork tenderloin caprese salad recipe

Caprese salad Plus

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 23 minutes minutes

Servings: 2 people

A quick and easy way to turn a Caprese salad into a meal.

Print Recipe

Ingredients

• 1/2 rotisserie chicken or 4 tenders or 1 small breast
• 4 Tablespoons extra virgin olive oil divided
• 2 teaspoons salt divided
• 2 teaspoons black pepper divided
• 1 teaspoon garlic powder
• 1 small fresh zucchini sliced
• 2 Roma tomatoes sliced
• 1 small avocado seeded, peeled and sliced
• 5 slices fresh mozzarella 1/4" thick then cut in halve
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons grated parmesan cheese
• 2 pinches dried basil

Instructions

• You could go with some leftover rotisserie chicken or you could just cook some up. Use either chicken tenders or sliced boneless skinless breasts. Put a pan on at medium high and add about 1 tbsp. olive oil. Lightly salt, pepper and garlic powder both sides of the chicken and cook 3-4 minutes a side until the juices run clear and/or they are firm to a poke with your finger. Remove them to a plate and when they have cooled a little cut them into flat silver dollar size pieces.
• Slice up the tomatoes, zucchini, avocado and the fresh mozzarella. If you want to go with any veggies or cheese that is in your fridge, hey, it's your salad.
• Arrange the ingredients one after another in a row around your salad bowl. Drizzle some good extra virgin olive oil. Then some good balsamic vinegar, salt, pepper, some dried basil and grated parmesan cheese. Simple and healthy was never so good. Enjoy your Caprese Salad Plus.