Insalata caprese (or tomato mozzarella salad) is a popular Italian dish which combines fresh ingredients and herbs to make a simple, delicious appetizer. Because I love it so much, I decided to make it into a complete meal by adding protein from grilled chicken. You can also bump up your leafy greens (and add even more flavor) by adding fresh arugula!
This recipe makes for a quick, easy, and healthy lunch that can be made the night before and brought to work. This recipe makes 2 servings.
8 oz. organic grilled chicken strips (I use Applegate organics.)
1/2 cucumber, diced
1 large ripe tomato (or 2 small tomatoes)
16 small fresh mozzarella balls (omit to make it dairy-free)
1/8 tsp dried basil
1/8 tsp dried oregano
1/8 tsp onion powder
1/8 tsp garlic powder
avocado oil spray
handful of fresh basil
Heat a frying pan on medium-high heat, adding avocado oil spray. Add the pre-cooked grilled chicken strips to the pan. Add dried basil, dried oregano, onion powder, and garlic powder. Stir fry for 5 minutes or until slightly golden. Once done, set aside and chill to room temperature or chill in the refrigerator.
Cut up tomatoes, cucumber, and fresh basil and divide evenly into 2 bowls. Add 6-8 small fresh mozzarella balls and equal amounts of the cooled chicken into each bowl. Drizzle with 1/2 TBSP olive oil each and top with fresh basil, himalayan salt, and black pepper. Once you are ready to serve, stir in 2 TBSP of balsamic vinegar and add 1/2 cup of arugula to each bowl. Delish!!