Low-Carb Pesto Chicken Caprese Salad

Dive into the fresh and vibrant flavors of our Low-Carb Pesto Chicken Caprese Salad. This dish offers a perfect harmony of juicy, herb-infused chicken, ripe tomatoes, and silky mozzarella, all brought together with a homemade pesto that adds a delightful punch. It's a keto-friendly twist on the classic Caprese, ensuring you can enjoy bold Italian tastes while keeping your carbs in check.

Course Dinner, Lunch

Cuisine Italian

Keyword Keto Chicken Salad, Keto Lunch Ideas, Low-Carb Dinner, Low-Carb Salad, Pesto Caprese

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 530kcal

Equipment

Grill or grill pan
Food processor
Measuring cups and spoons
Knife
Cutting board
Serving platter

Ingredients

4 Chicken breasts, boneless and skinless (about 2 pounds or 900 grams)
1 cup Fresh basil leaves (packed) (2.5 oz or 70 grams)
¼ cup Pine nuts (1 oz or 28 grams)
2 Garlic cloves minced
½ cup Extra-virgin olive oil (4 oz or 120 ml)
⅓ cup Grated Parmesan cheese (1.5 oz or 40 grams)
1 tablespoon Fresh lemon juice (0.5 oz or 15 ml)
1 teaspoon Salt (0.2 oz or 6 grams)
½ teaspoon Black pepper (0.1 oz or 3 grams)
2 large Ripe tomatoes, sliced (1 pound or 450 grams)
8 oz Fresh mozzarella cheese, sliced (225 grams)
A handful Fresh basil leaves for garnish
Balsamic vinegar reduction (optional) For drizzling

Instructions

Begin by preheating your grill or grill pan on medium-high heat.
Season the chicken breasts with salt and pepper. Grill the chicken for about 10 minutes per side, or until it has nice grill marks and the internal temperature reaches 165°F (74°C). Set aside to rest.
While the chicken is cooking, prepare the pesto. In a food processor, combine the 1 cup of basil leaves, pine nuts, minced garlic, and lemon juice. Pulse until coarsely chopped.
With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Add the grated Parmesan cheese, and pulse until well combined. Season the pesto with salt and pepper to taste.
Slice the rested chicken into strips.
On a serving platter, layer the sliced tomatoes and mozzarella cheese, alternating between the two and overlapping slightly.
Arrange the chicken strips over the tomato and mozzarella layers.
Spoon the fresh pesto over the chicken, tomatoes, and mozzarella.
Garnish with additional fresh basil leaves and, if desired, a drizzle of balsamic vinegar reduction.
Serve immediately, or cover and refrigerate to let the flavors meld together for a more intense taste.

Notes

For a nut-free version of the pesto, consider replacing pine nuts with sunflower seeds.

Ensure the chicken is fully cooked to prevent any foodborne illnesses.

The balsamic reduction is optional but adds a sweet and tangy finish that complements the creamy mozzarella and pesto flavors.

Leftover pesto can be stored in an airtight container in the refrigerator for up to one week.

Nutrition