Avocado Caprese Chicken Salad

Steph Wagner

August 4, 2020

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Avocado Caprese Chicken Salad


Avocado Caprese Chicken Salad torn lettuce mozzarella cherry tomatoes pesto chicken for weight loss surgery patients on Bariatric Food Coach

Great for prepped weight loss surgery lunch or a fresh Summer dinner


I love this Avocado Caprese Chicken Salad so much. Recently we had a friend from church have a surgery and I signed up for the meal train. When they mentioned they try to focus on healthy meals, I knew this would be an easy recipe to put together and wrap the ingredients individually so they could toss together and enjoy!

(By the way, I did get a thank you note saying it was really yummy!)

There are several ways you can prep this chicken. I used my Instant Pot® for Pesto Chicken in just 15 minutes. This is the recipe I followed, then I used my favorite Quick Shred tool from Pampered Chef (not an ad, I just really love it). I also shredded the lettuce using their Salad Choppers.

Originally I posted this bariatric friendly recipe back in 2013 and I used a balsamic reduction to drizzle over the top. This is still highly recommended but if you end up tight on time (as I often do with young kids…I didn’t have those back in 2013) then a light balsamic vinaigrette is just fine!

Avocado Caprese Chicken Salad torn lettuce mozzarella cherry tomatoes pesto chicken for weight loss surgery patients on Bariatric Food Coach

Avocado Caprese Chicken Salad

Course: Main Course, Main Dish, Salad
Cuisine: Italian
Keyword: Instant Pot
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 salads
Calories: 258kcal
Author: Steph Wagner
Cost: $2.15 per salad
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  • 1 head romaine lettuce washed and torn
  • 1 cup cherry tomatoes
  • .5 avocado diced
  • 6 oz fresh mozzarella pearls or cut into cubes
  • 1 lb chicken breast boneless, skinless
  • 3 tbsp pesto Costco's Kirklands brand is my favorite
  • 4 tbsp light balsamic vinaigrette


  • First choose how to prepare the chicken. If using a Pressure Cooker, add one can of chicken broth, chicken and pesto to the pot. Put on high pressure for 4 minutes and let release naturally for 10 minutes. Can also use a slow cooker, grill, oven or air fryer. Coat chicken with pesto and use the cooking method you've chosen.
  • Once chicken is cooked, let cool until able to handle and shred.
  • Assemble the salad by dividing lettuce, mozzarella, avocado, tomatoes onto plates. Add a scoop of chicken and drizzle with vinaigrette or serve on the side.


Nutrition facts are best calculated by measuring the food you plate, then subtract anything leftover on your plate and putting into your food journal. Salads vary greatly in terms of portion size for post-ops. 


Serving: 1salad | Calories: 258kcal | Carbohydrates: 8g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 348mg | Potassium: 694mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9599IU | Vitamin C: 12mg | Calcium: 198mg | Iron: 2mg
Nutrition Facts
Avocado Caprese Chicken Salad
Amount Per Serving (1 salad)
Calories 258 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 71mg24%
Sodium 348mg15%
Potassium 694mg20%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 3g3%
Protein 25g50%
Vitamin A 9599IU192%
Vitamin C 12mg15%
Calcium 198mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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