- 16oz boneless skinless chicken breast, roasted & cubed
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil, chopped
- 8oz fresh ciliegine mozzarella
- 2 handfuls fresh arugula
- 4tbs EVOO
- 4 tbs Balsamic Vinegar
- Top with garlic, salt & pepper
Toss all ingredients together in a large bowl, serves 2-4. Pair with a glass of your favorite red wine!
One of the easiest and quickest, LOW CARB ITALIAN meals! My husband grew up with authentic Italian cooking, so I love finding dishes that meet his needs for Italian home comforts, and my needs for a low carb meal. This salad is so colorful and fancy, I forget that I’m eating a healthy meal full of fabulous micronutrients.
Arugula and Basil are dark leafy greens full of vitamin K, which helps your body absorb the calcium from the mozzarella ciliegine. Olive oil provides heart-healthy monounsaturated fats that add satiety to this dish. And skinless chicken breasts are a no-brainer lean protein source that round out this salad as a full meal.
This is a chopped take on a Caprese Salad, which is traditionally a layered salad with thick slices of tomato and mozzarella, alternating with whole basil leaves. By chopping up the basil and cherry tomatoes, using small Ciliegine mozzarella, and adding arugula and chicken breast, this appetizer quickly becomes an entrée!
Taylor and I make this salad frequently during the summer. Fresh produce is at its finest in the warm summer months; and if we buy a rotisserie chicken or grill our chicken outside, we don’t have to run our oven!
Comment below your favorite summer salads!