Chicken Quinoa Caprese Salad
This recipe for Caprese salad is a fresh burst of flavor that includes the nutrient-dense ingredients of balsamic vinaigrette, chicken, and quinoa.
There are few recipes more delicious than the burst of flavors from a freshly made Caprese salad which traditionally includes mozzarella cheese, tomatoes, and basil drizzled with Balsamic dressing.
In my ongoing effort, however, to work smarter not harder, I created a more nutrient-dense version of this basic recipe by including quinoa which gives a plant-based boost of lean protein. For even more protein I often eat this salad with leftover shredded chicken as well.
On low-carb days, we make this Caprese salad with chicken and leave out the quinoa as I shared here.
You will note in the instructions that I only add 1/4c of Balsamic vinaigrette to the dish right before serving. This gives the dish flavor while still allowing others to customize it to their tastes. They can add more vinaigrette if they want more of that flavor.
Another tip is to use chicken or vegetable broth instead of plain water when making the quinoa. This gives more flavor to the quinoa base.
I use cherry or grape tomatoes in this Caprese salad recipe and cut them in half. And perhaps most important of all, a high-quality fresh mozzarella cheese makes all the difference.
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Bon appetit!
For more yummy side dish ideas be sure to check out:
Balsamic Quinoa Caprese Salad
MY COOKING PHILOSOPHY IS TO KEEP IT HEALTHY AND EASY.
RECIPES AT HAMMERS N HUGS WILL INCLUDE ALL-NATURAL INGREDIENTS THAT CAN OFTEN BE FROZEN AND HAVE BEEN TESTED AND APPROVED BY FRIENDS AND FAMILY!
For more yummy side dish ideas be sure to check out:
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Chicken Caprese Quinoa Salad
Ingredients
- 2 chicken breasts, cubed and cooked
- 1 c uncooked quinoa
- 2 c chicken broth
- 10 oz cherry tomatoes (approx 2 cups)
- 8 oz fresh mozzarella ,balls or cubed
- 1/2 c fresh basil, chopped
- 1/4 c balsamac vinaigrette
Instructions
- Cube and cook the chicken.
- Pour 2 cups chicken broth and 1 c dry quinoa into saucepan. Cook on high until boiling and allow low simmer for 15 minutes or until liquid absorbed.
- While quinoa is cooking, dice the tomatoes, mozzarella, and basil leaves. Add to a 2 quart dish.
- Mix in the cooked quinoa and chicken and refrigerate. Mix in the balsamic vinaigrette when ready to serve.
Yummy! This looks so delicious. I love the idea of adding chicken! Bring on the protein! Thanks for sharing. ?