This chicken caprese salad has everything you would expect minus the cheese. It is vibrant and colorful with your choice of tangy, lemony dressing or a basil pesto drizzle. Serve this as easily for a lunch main as a side dish to go along with a barbecue menu.

Servings: 1 to 2
Prep Time: 15 minutes
Cook Time: 10 to 15 minutes

Ingredients

1 tablespoon avocado oil (use code TRAILTOHEALTH for 10% off)
1 chicken breast (order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
2 cups halved cherry tomatoes
1 cup finely chopped fresh basil

Dressing or Fresh Basil Pesto Recipe
½ cup olive oil (use code TRAILTOHEALTH for 10% off)
1 tablespoon chopped fresh oregano
1 teaspoon garlic powder
Juice of 1 lemon
1 tablespoon lemon zest
Salt, to taste

Directions

1. In a skillet set over medium heat, heat the avocado oil. Add the chicken breast and cook, turning once, until cooked through and no longer pink, about 10 to 15 minutes.

2. Meanwhile, make the dressing or fresh pesto for the salad.

3. If making the dressing, whisk the olive oil in a bowl with the oregano, garlic powder, lemon juice, lemon zest, and salt to taste until combined. Set aside.

4. Once the chicken is cooked, set aside to cool.

5. Chop the chicken into bite-sized pieces. Assemble the salad by tossing the chicken with the tomatoes and fresh basil.

6. Add the dressing or pesto, and serve immediately.