With being gone a few days this weekend and a whole week the following, I’m trying to get creative with the ingredients I have in the refrigerator to clear everything out before I head off. Also trying to keep things simple and healthy as it’s been a pretty busy week so not much time for meal prep and I’m going to be in a bikini in a week so I should probably cut back on my macaroon intake…who am I kidding;)
Anyways I had a can of chickpeas and a bunch of frozen chicken breasts in my freezer that needed to be used up. While I can only eat so many kale salads a week before I want to just eat a slice of pizza, I decided to ex the leaves and go with a little basil for flavor and a few other ingredients for my take of a caprese chopped salad. 8 ingredients and 10 minutes is all you need for this perfect on the go salad. Enjoy!
Ingredients:
– 2 boneless skinless cooked chicken breast (I cut mine in cubes and baked them with a little olive oil and dried basil)
– 1 package of grape tomatoes cut in half
– 1 avocado cubed
– 1 bunch of basil leaves
– 1 package of mozzarella pearls
– 1 can of chickpeas (I always do the low sodium and rinse them really well before using)
– 4 tablespoons of Organic Extra Virgin Olive Oil
– 1/4 cup Balsamic Vinegar Of Modena (vary to tasting preference and I don’t normally rave about products too much, but this balsamic from Villa Gabriella may be the best I’ve ever had! You have to try it!)
Instructions:
1. Chop basil leaves into thin strips and set aside to garnish later.
2. Combine chopped chicken, avocado, tomatoes, chickpeas and mozzarella in a medium size mixing bowl.
3. Add olive oil and balsamic (try a few tablespoons at a time) and mix well.
4. Serve in a bowl and garnish with basil.
Note: If you plan on no leftovers you can mix basil in during step 2, but if you plan to have leftovers add basil per serving since basil turns brown when put in the refrigerator.
Bon Appetit!