Avocado Caprese Chicken Salad
Prep time
Cook time
Total time
Whole30 and Paleo version of the ever popular and pretty Caprese Salad paired with baked or grilled chicken to make a complete meal.
Recipe type: Dinner, Lunch, Appetizer
Serves: 2
  • Chicken Breast 2 each
  • Balsamic Vinegar .75 cup
  • Roma or Plum Tomato 2 each
  • Avocado 1 each
  • Fresh Basil Leaves
  • Sea Salt
  • Black Pepper
  • Coconut Oil 1 TBSP
  1. Cook the chicken to your liking - grilling would be fantastic, but if you don't have time or weather conditions, just bake some in the oven. I preheat the oven to 350 F and then line a baking sheet with foil. I drizzle coconut oil and a bit of sea salt and pepper over the chicken and bake until done, but not overcooked (usually 15 - 20 minutes depending on cut). Once cooked, slice into thin pieces against the grain.
  2. In a small saucepan, heat the balsamic vinegar over medium heat for about 10 minutes to reduce it. You will know that it is done when you dip the back of a spoon in and it is slightly sticky.
  3. Slice the tomatoes and avocado.
  4. Build your masterpiece! Layer a piece of chicken, followed by avocado, then a basil leaf, and finally tomato and then repeat.
  5. Drizzle the balsamic reduction all over and add a pinch of sea salt and black pepper to taste.
  6. Enjoy the simple beauty and fresh taste combination!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/08/11/avocado-caprese-chicken-salad/