Caprese Chicken Salad (GLP-1 High-Protein Lunch)
A fresh, high-protein Caprese chicken salad made for GLP-1 users who want a light but satisfying lunch with balanced protein, healthy fats, and easy digestion.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts (6 oz each)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Salad
- 4 cups mixed greens or arugula
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced or pearls
- 1/4 cup fresh basil leaves, torn
- 2 tbsp balsamic glaze
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
Optional Add-Ins
- Sliced avocado
- Pine nuts or slivered almonds
- Thinly sliced red onion
- Kalamata olives
Instructions
- Prepare the chicken: Pat chicken breasts dry with paper towels and season both sides with Italian seasoning, garlic powder, salt, and pepper.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat, add chicken breasts, and cook for 6-7 minutes per side until the internal temperature reaches 165°F.
- Rest the chicken: Remove chicken from heat and let rest for 5 minutes to keep the meat juicy, then slice into strips or bite-sized pieces.
- Prepare the vegetables: While chicken cooks, halve the cherry tomatoes and tear the basil leaves into pieces.
- Build the salad base: Divide mixed greens or arugula between two plates or shallow bowls.
- Arrange ingredients: Top each bed of greens with halved cherry tomatoes, mozzarella slices or pearls, torn basil leaves, and sliced chicken.
- Dress the salad: Drizzle each salad with olive oil and balsamic glaze.
- Season and serve: Finish with a light sprinkle of salt and freshly ground black pepper, then serve immediately or let sit at room temperature for up to 30 minutes.