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skinnymixer's Chicken Caprese Salad

Prep Time8 hrs
Cook Time10 mins
Total Time8 hrs 10 mins
Course: Salad
Cuisine: Italian
Servings: 4
Calories: 459kcal
Author: Skinnymixers



  • 100 g balsamic vinegar
  • 20 g coconut sugar or sweetener of choice
  • 30 g olive oil
  • 30 g orange juice
  • 1 tsp dried oregano flakes
  • 1 tsp Dijon mustard
  • ½ tsp onion powder


  • 2 chicken breasts flattened to ensure even cooking
  • 1 punnet of ripe baby roma tomatoes halved
  • 1 tub of baby or bambini bocconcini, drained, halved
  • 1 avocado sliced or cubed
  • baby cos lettuce roughly torn/chopped
  • large handful of fresh basil sliced thinly
  • cracked black pepper
  • salt flakes to taste


Please note – this recipe requires a recommended 8 hours marinating time.

  • Add balsamic vinegar and sugar to mixer bowl. Cook for 5 min/steaming temp/speed 1/MC off.
  • Add remaining dressing ingredients to mixer bowl. Combine for 15 sec/speed 7/MC on.
  • Coat chicken well using 1 Tbsp of the dressing. Set rest of dressing aside in the fridge. Marinate chicken for a recommended 8 hours in the fridge. You can skip this step if you want to cook it right away, but marinating gives a better depth of flavour.
  • Feel free to fry, grill, bake or BBQ your chicken until cooked, letting it rest for 5 mins before slicing. Arrange the rest of your salad ingredients, drizzle with the reserved dressing and finish with cracked black pepper and a salt flakes to taste.


Serving: 4g | Calories: 459kcal | Carbohydrates: 8.6g | Protein: 50.4g | Fat: 23.6g | Saturated Fat: 7.5g | Sodium: 292mg | Sugar: 8.2g