Lunch

Chicken Caprese Salad

Name: Chicken Caprese Salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 160 g Chicken breast; 60 g Light mozzarella; 200 g Tomato; 8 g Olive oil; 1 tsp, about 7 g Balsamic glaze; A big handful Fresh basil; To taste Salt; To taste Black pepper

Griddled chicken with thick salted tomato, torn light mozzarella and basil, finished with olive oil and a little balsamic glaze. 51 g of protein.

Calories: 412kcal
Protein: 51g
Fat: 18g
Carbs: 10g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Milk
Sulphites

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chicken Caprese Salad, plated and ready to serve. — The finished recipe. Chicken Caprese Salad

Ingredients 1 to 6 for chicken caprese salad arranged separately on a dark worktop. — Ingredients 1 to 6. 160 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 60 g Light mozzarella (Light mozzarella is 165 kcal per 100 g against 280 for full fat. Sixty grams is half a ball.). 200 g Tomato. 8 g Olive oil. 1 tsp, about 7 g Balsamic glaze. A big handful Fresh basil

Ingredients 7 to 8 for chicken caprese salad arranged separately on a dark worktop. — Ingredients 7 to 8. To taste Salt. To taste Black pepper

Chicken Caprese Salad, preparation step 1: Flatten the chicken to an even thickness, season it and griddle it for five minutes a side on a hot dry pan until the middle is no longer pink. Rest it for five minutes and slice. — Step 1. Flatten the chicken to an even thickness, season it and griddle it for five minutes a side on a hot dry pan until the middle is no longer pink. Rest it for five minutes and slice.

Chicken Caprese Salad, preparation step 2: Slice the tomatoes thickly, salt them and leave them on the plate for five minutes. — Step 2. Slice the tomatoes thickly, salt them and leave them on the plate for five minutes.

Chicken Caprese Salad, preparation step 3: Tear the mozzarella over the tomatoes, lay the chicken between the slices and tuck in the basil. — Step 3. Tear the mozzarella over the tomatoes, lay the chicken between the slices and tuck in the basil.

The finished chicken caprese salad. — Step 4. Pour over the oil, drizzle the glaze and grind on pepper.

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Ingredients

Chicken breast160 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Light mozzarella60 g
Light mozzarella is 165 kcal per 100 g against 280 for full fat. Sixty grams is half a ball.
Tomato200 g
Olive oil8 g
Balsamic glaze1 tsp, about 7 g
Fresh basilA big handful
SaltTo taste
Black pepperTo taste

Method

Flatten the chicken to an even thickness, season it and griddle it for five minutes a side on a hot dry pan until the middle is no longer pink. Rest it for five minutes and slice.
Slice the tomatoes thickly, salt them and leave them on the plate for five minutes.
Tear the mozzarella over the tomatoes, lay the chicken between the slices and tuck in the basil.
Pour over the oil, drizzle the glaze and grind on pepper.

Worth knowing

Use tomatoes that smell of something. Out of season, cherry tomatoes are the better bet and the weight is the same.
Half a ball of light mozzarella and 8 g of oil. The full-fat ball and an unmeasured pour is the difference between this and a 600 kcal plate.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.