When we became empty nesters our whole way of eating changed. Now that it’s just two of us, there is a temptation is to eat out frequently. But when we do, we don’t feel or look our best…in other words, we get fat. Plus eating out takes it’s toll on the wallet! Fortunately we have found a way to achieve ‘quick and easy’ while keeping our meals healthy and delicious, we simply make easy to assemble salads and serve them with rotisserie chicken!. This Easy Caprese Salad with Pesto Vinaigrette is delicious, healthy, oh so pretty and takes minutes to assemble… no cooking required!
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The Easy Caprese Salad with Pesto Vinaigrette!
This recipe includes the classic Caprese ingredients: basil, heirloom tomatoes and fresh mozzarella, but I add baby greens to turn it into a green salad. Beautiful isn’t it? And once again you can use the ever convenient rotisserie chicken to keep it simple. But if you want to cook the chicken breasts yourself you can use the same method I use here (<–click)
The Basil Vinaigrette:
This dressing is so simple: whisk together olive oil, white balsamic or Champagne vinegar, and store bought pesto. Yup, that’s it, three ingredients! You can usually find O California White Balsamic and Champagne Vinegar the grocery store(<—Amazon link)
Now if you want to make your own pesto, far be it from me to discourage you. Find my recipe here. Need more ideas for what to do with that leftover pesto? Click here for pasta, here for pizza and here for grilled cheese!
Lovely, Simple, Healthy and Delicious!
It doesn’t get better than this…and clean up is a cinch! No pots or pans to wash. Perfection!
The Recipe: Easy Caprese Chicken Salad with Pesto Vinaigrette!
What you need: olive oil, pesto, a good knife!
An easy meal or side dish in under 10 minutes!
Course:
dinner, lunch, Salad, Side Dish
Cuisine:
Italian
Keyword:
easy lunch recipe, easy salad, low carb salad
Servings: 4 servings
Salad Dressing:
-
3
Tablespoons
organic extra virgin olive oil -
3
Tablespoons
store bought or homemade basil pesto (see my recipe linked above in blog post) -
1 1/2
tablespoons
white balsamic or Champagne vinegar
Salad:
-
5
ounces
organic baby greens -
2
large heirloom tomatoes, sliced (we use 1 yellow and 1 red) -
1
cup
fresh mozzarella packed in water, we used the kind that comes in little ovals but you could also cut it into cubes -
2
Tablespoons
toasted pine nuts - sea salt and pepper to taste
- (optional) rotisserie chicken
-
Whisk together olive oil and pesto
-
Plate greens, cheese, tomatoes, and pine nuts
-
Whisk dressing again, toss salad with desired amount of basil vinaigrette
-
If you are using chicken, slice, plate and pour a little vinaigrette over chicken
-
season with sea salt and pepper if desired, serve!
MAY I PLEASE ASK A LITTLE FAVOR?
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All photos and recipes are copyrighted by Linda Spiker.
Post tags: Gluten free, grain free
