meal prep: chicken caprese salad

caprese

Caprese salad is one of my favorite things in life. Ripe, sweet tomatoes + garden fresh basil + hand-torn mozzarella sprinkled with a little sea salt + drizzle of good balsamic vinegar & olive oil.

Inspired by this delicious Italian appetizer, I created an easy meal prep lunch by adding some chicken for extra protein. We pair these salads with my homemade balsamic vinaigrette recipe listed here. Make the dressing in a small mason jar, store it in the fridge and give it a good shake before pouring on what you need at lunchtime.

TIP: Anytime we make meal prep salads, I first put the lettuce into the Tupperware container and then put a layer of Saran wrap over the top to separate the lettuce from the toppings. This way the lettuce stays fresh throughout the week and the toppings don’t cause the lettuce to become overly wet and turn bad.

 

CHICKEN CAPRESE SALAD

  • Yields: 4 lunch-sized salads

Ingredients:

For the balsamic chicken:

  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. good quality balsamic vinegar
  • 1 clove garlic, minced
  • 1 lb. chicken breasts
  • sea salt & freshly ground pepper

For the salad:

  • 1 /2 lb. spring mix
  • 15 fresh basil leaves
  • 1 pint of cherry or grape tomatoes
  • 1 ball (8 oz.) fresh mozzarella
  • 1 bunch green onions

For the balsamic dressing:

  • Recipe and directions here

Directions:

  1. For the chicken: Preheat the oven to 400 degrees F. In a baking dish, whisk together the extra virgin olive oil, balsamic vinegar and minced garlic. Salt & pepper both sides of your chicken and add to the baking dish. Swirl the chicken around to coat it well in the olive oil/vinegar and bake for 20-30 minutes or until the chicken is done. Set aside to rest & cool before slicing.
  2. For the salads: divide the spring mix evenly between 4 Tupperware containers. Tear your basil leaves into small pieces and distribute evenly among the salads. Place a layer of Saran wrap on top of the lettuce & basil and press down.
  3. To assemble: slice up your mozzarella ball and green onions (we use the whole thing, but you can save the white parts for another recipe if you only want a mild onion flavor). Dice your cooked chicken into bite-sized pieces and divide into 4 equal servings (1/2 breast per salad). Arrange the cherry/grape tomatoes, sliced green onions, diced chicken, and cubed mozzarella on top. Cover, refrigerate and enjoy within one week.

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