Avocado Caprese Chicken Salad
Avocado Caprese Chicken Salad
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
Ingredients
- 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
Instructions
- 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.
