Enjoy a taste of the Mediterranean. This low-carb Caprese chicken salad has tomatoes, balsamic vinegar, and mozzarella cheese. This tangy salad has layers of refreshing flavors and different textures that will keep your tastebuds interested.
Learn to enjoy salads again with this recipe!
Caprese Chicken
At the most basic level, a Caprese salad is made with tomatoes, olive oil, fresh mozzarella cheese, and fresh basil. You might also see balsamic vinegar on some varieties.
The salad was originated in post World War 1 Italy and was made to incorporate the colors of the Italian flag – white, red, and green. It wasn’t until the 1950s that the recipe spread farther than just Italy. It is said that King Farouk asked his chef for a light snack and was served a Caprese sandwich.
As tourists began to visit Capri, this was one of the staple foods in the area.
Today, there are thousands of Caprese Salad-inspired recipes, and mine is one more. I took the basic tomato, mozzarella, and basil and added them to my favorite chicken salad.
Low-Carb Canned Chicken Recipes
This is a very budget-friendly meal because you don’t have to use fresh chicken. You can just open a can of cooked chicken and use that in your salad. It’s so easy!
I have used canned chicken in other salad recipes. Some of my favorites are jalapeno popper chicken salad and BLT chicken salad.
Caprese Salad Ideas
There are lots of different ways you can change this recipe and make it taste different each time.
One way to completely change things up is to add more toppings. Keep in mind that when you add toppings, you are increasing the amount of carbs too. Some of my favorite toppings for this salad are slivered almonds or bacon bits.
You can also use leftover chicken from another meal. Or, chop up some sugar-free lunch meat and add it to your salad instead of canned chicken.
Low Carb Lunch Meal Prep
This is the perfect salad to make for your meal prep. If you are going to store it in the refrigerator for lunch later in the week, store or keep your balsamic vinegar in a different container. That will keep everything fresh and tasting the best.
Store the entire salad in an airtight container. It will stay fresh for up to 5 days. Then, when you are ready to eat it, you can enjoy it with some low-carb crackers, or on a bed of lettuce. It would taste amazing with some low-carb garlic bread on the side!
This recipe makes the perfect appetizer, side dish, or lunch. It’s basically delicious any time of day.
Low Carb Caprese Chicken Salad
Here are the ingredients to make this easy chicken salad. Exact measurements can be found below within the printable recipe card.
INGREDIENTS:
Canned chicken breast
Cherry or grape tomatoes
Fresh mozzarella cheese
Fresh basil
Mayo
Garlic powder
Italian seasoning
Balsamic vinegar
INSTRUCTIONS:
1. Slice tomatoes in half and mozzarella cheese into bite sized pieces. Set aside for now.
2. In a small bowl, whisk together mayo, garlic powder and italian seasoning.
3. Open and drain the canned chicken breast.
4. Place the chicken into a large bowl. Add chopped tomatoes and mozzarella.
5. Stir in the mayo mixture. Add fresh basil and stir.
6. In a small pot, add the balsamic vinegar. Bring to a slow boil and cook until it reduces by half. The vinegar should begin to coat the back of a spoon. Remove from heat and let cool down (you can place in a refrigerator if you want to speed up the process).
7. Drizzle as much of the vinegar as you wish onto the chicken salad.
8. ENJOY!
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Low Carb Caprese Chicken Salad
Equipment
- Knife
- Large bowl
Ingredients
- 24 ounces chicken breast canned
- 1 cup tomatoes grape or cherry
- 8 ounces mozzarella cheese fresh
- 1/2 cup basil fresh
- 1/2 cup mayo
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/2 cup balsamic vinegar
Instructions
- Slice tomatoes in half and mozzarella cheese into bite-sized pieces. Set aside for now.
- In a small bowl, whisk together mayo, garlic powder and Italian seasoning.
- Open and drain the canned chicken breast.
- Place the chicken into a large bowl. Add chopped tomatoes and mozzarella.
- Stir in the mayo mixture. Add fresh basil and stir.
- In a small pot, add the balsamic vinegar. Bring to a slow boil and cook until it reduces by half. The vinegar should begin to coat the back of a spoon. Remove from heat and let cool down (you can place in a refrigerator if you want to speed up the process).
- Drizzle as much of the vinegar as you wish onto the chicken salad.
Notes
Net Carbs: 4 g
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Budget-Friendly Healthy Recipes
If you enjoyed my low carb Caprese chicken salad, then you will enjoy these keto lunch ideas too. Try some of my favorites:
