Caprese Low Carb Chicken Salad – Fresh, Simple, and Satisfying

This Caprese Low Carb Chicken Salad brings together juicy chicken, ripe tomatoes, creamy mozzarella, and fragrant basil—without the heavy carbs. It’s fresh, quick to assemble, and perfect for lunch, dinner, or meal prep. Think of it as a lighter twist on a classic caprese with extra protein to keep you full.

The flavors are bright and clean, and the textures hit all the right notes. If you’re looking for something easy and delicious that doesn’t weigh you down, this is it.

Caprese Low Carb Chicken Salad - Fresh, Simple, and Satisfying

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Cooked chicken: 2–3 cups, shredded or cubed (rotisserie chicken works great).
• Cherry or grape tomatoes: 2 cups, halved.
• Fresh mozzarella: 8 oz, cut into bite-size pieces or use mini mozzarella balls.
• Fresh basil: 1 cup loosely packed, torn or sliced into ribbons.
• Extra-virgin olive oil: 3–4 tablespoons.
• Balsamic vinegar: 1.5–2 tablespoons.
• Garlic: 1 small clove, finely minced (optional but adds punch).
• Dijon mustard: 1 teaspoon, to help emulsify the dressing.
• Sea salt and black pepper: to taste.
• Red pepper flakes: a pinch, for gentle heat (optional).
• Leafy greens or zucchini ribbons (optional): to serve, if you want more volume without carbs.
• Pine nuts or chopped toasted almonds (optional): for crunch.

Instructions

 

• Prep the chicken: If using leftover or rotisserie chicken, remove skin and bones. Shred or cube into bite-size pieces. You want about 2–3 cups.
• Slice the tomatoes: Halve cherry or grape tomatoes so they release some juice but keep their shape.
• Cut the mozzarella: If not using minis, cube into small chunks. Pat dry with a paper towel if it’s very wet.
• Make the dressing: In a small bowl, whisk olive oil, balsamic vinegar, Dijon, garlic, salt, and pepper. Taste and adjust. It should be tangy but smooth.
• Combine the base: In a large bowl, add chicken, tomatoes, and mozzarella. Pour in most of the dressing and gently toss to coat.
• Add basil: Tear or slice the basil and fold it in just before serving to keep it bright and aromatic.
• Finish and season: Add a pinch of red pepper flakes if you like a little heat. Adjust salt and pepper.
• Optional crunch: Sprinkle pine nuts or chopped toasted almonds on top.
• Serve: Spoon over a bed of greens or zucchini ribbons, or enjoy on its own for a cleaner low carb option.

Why This Recipe Works

This salad keeps the spirit of caprese while adding hearty chicken for staying power. The balsamic and olive oil dressing brings balance—acidity from vinegar, richness from the oil, and a hint of sweetness to round things out.

Keeping it low carb is simple: skip the bread and use leafy greens or zucchini ribbons as the base. Everything comes together in minutes, especially if you use leftover or rotisserie chicken. It’s reliable, flexible, and consistently tasty.

What You’ll Need

• Cooked chicken: 2–3 cups, shredded or cubed (rotisserie chicken works great).
• Cherry or grape tomatoes: 2 cups, halved.
• Fresh mozzarella: 8 oz, cut into bite-size pieces or use mini mozzarella balls.
• Fresh basil: 1 cup loosely packed, torn or sliced into ribbons.
• Extra-virgin olive oil: 3–4 tablespoons.
• Balsamic vinegar: 1.5–2 tablespoons.
• Garlic: 1 small clove, finely minced (optional but adds punch).
• Dijon mustard: 1 teaspoon, to help emulsify the dressing.
• Sea salt and black pepper: to taste.
• Red pepper flakes: a pinch, for gentle heat (optional).
• Leafy greens or zucchini ribbons (optional): to serve, if you want more volume without carbs.
• Pine nuts or chopped toasted almonds (optional): for crunch.

Instructions

1. Prep the chicken: If using leftover or rotisserie chicken, remove skin and bones.

   Shred or cube into bite-size pieces. You want about 2–3 cups.

2. Slice the tomatoes: Halve cherry or grape tomatoes so they release some juice but keep their shape.
3. Cut the mozzarella: If not using minis, cube into small chunks. Pat dry with a paper towel if it’s very wet.
4. Make the dressing: In a small bowl, whisk olive oil, balsamic vinegar, Dijon, garlic, salt, and pepper.

   Taste and adjust. It should be tangy but smooth.

5. Combine the base: In a large bowl, add chicken, tomatoes, and mozzarella. Pour in most of the dressing and gently toss to coat.
6. Add basil: Tear or slice the basil and fold it in just before serving to keep it bright and aromatic.
7. Finish and season: Add a pinch of red pepper flakes if you like a little heat.

   Adjust salt and pepper.

8. Optional crunch: Sprinkle pine nuts or chopped toasted almonds on top.
9. Serve: Spoon over a bed of greens or zucchini ribbons, or enjoy on its own for a cleaner low carb option.

Keeping It Fresh

Store the salad without basil if you plan to eat it over a couple of days. Add fresh basil right before serving to prevent it from darkening. Keep the salad in an airtight container in the fridge for up to 3 days.

Keep greens separate if using a leafy base, so they don’t wilt.

You can also store the dressing on the side and toss just before eating. If the salad looks a bit dry on day two, drizzle a little extra olive oil and a splash of vinegar to refresh it.

Benefits of This Recipe

• Low carb and high protein: Chicken and mozzarella provide solid protein, which helps with fullness and steady energy.
• Fast and practical: Using cooked chicken makes this quick to assemble, ideal for busy days.
• Fresh, whole ingredients: Tomatoes, basil, and olive oil bring antioxidants and healthy fats.
• Flexible for different diets: Naturally gluten-free and easy to adapt for keto or higher protein needs.
• Great for meal prep: Holds up well, especially if you add basil and nuts just before serving.

What Not to Do

• Don’t overdress the salad: Too much dressing can drown the flavors and make things soggy. Start with less and add as needed.
• Don’t chop basil too early: It oxidizes and turns dark.

  Tear it fresh right before serving.

• Don’t use watery mozzarella: If it’s very wet, pat it dry to avoid diluting the dressing.
• Don’t skip seasoning: Salt and pepper bring everything to life. Taste and adjust at the end.
• Don’t rely on out-of-season tomatoes: If tomatoes are bland, use sun-dried tomatoes (oil-packed) for a flavor boost.

Variations You Can Try

• Grilled chicken: Use charred, sliced grilled chicken for a smoky note. Season with Italian herbs, salt, and pepper.
• Pesto twist: Replace the dressing with 1–2 tablespoons of pesto thinned with olive oil and a splash of lemon.
• Arugula base: Peppery arugula adds bite and pairs well with the balsamic and mozzarella.
• Caprese-stuffed avocados: Spoon the salad into halved avocados for a low-carb, high-satiety meal.
• Sun-dried tomato upgrade: Add chopped sun-dried tomatoes for deeper flavor.

  Reduce balsamic slightly to balance.

• Heat lovers: Add sliced pepperoncini or a drizzle of Calabrian chili oil.
• Dairy-free: Swap mozzarella for diced avocado and a sprinkle of nutritional yeast for a creamy, cheesy vibe.
• Crunch factor: Toasted pine nuts, almonds, or pumpkin seeds add texture and healthy fats.

FAQ

Can I use canned chicken?

Yes, in a pinch. Drain it well and break up large chunks. Add extra olive oil and a squeeze of lemon to improve texture and flavor.

What’s the best chicken to use?

Rotisserie chicken is easy and flavorful.

Otherwise, poached or baked chicken breast works well. Aim for tender, moist pieces that won’t dry out in the fridge.

How do I keep the salad from getting watery?

Pat the mozzarella dry, and don’t cut tomatoes too far in advance. Toss with dressing just before serving, and store leftovers with basil added at the last minute.

Is balsamic glaze okay for low carb?

Balsamic glaze is sweeter and higher in carbs.

Use regular balsamic vinegar, or reduce the amount of glaze and thin with olive oil if you prefer that flavor.

Can I make it ahead?

Yes. Mix chicken, tomatoes, and mozzarella with dressing up to 24 hours in advance. Add basil, nuts, and any greens right before serving for the best texture.

What can I use instead of mozzarella?

Try crumbled feta for a salty edge or small pieces of burrata for extra creaminess.

For dairy-free, use avocado or marinated tofu cubes.

How many carbs are in this salad?

It depends on portion size and ingredients, but it’s generally low carb. Most carbs come from tomatoes and balsamic. Keep vinegar moderate and skip glaze to stay lower.

Can I serve this warm?

Yes.

Toss warm grilled chicken with the dressing, then add tomatoes, mozzarella, and basil. The mozzarella will soften slightly, which is delicious.

Wrapping Up

This Caprese Low Carb Chicken Salad is simple, fresh, and versatile. With minimal prep and clean ingredients, it delivers big flavor without the heaviness.

Use it for meal prep, quick dinners, or a no-fuss lunch that still feels special. Keep the basil fresh, go light on the dressing, and adjust to your taste. It’s a dependable, feel-good meal you’ll come back to again and again.