Campground Cooking: The Best Keto Chicken Caprese Salad

Sep 25

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I have to be honest; I would much rather eat than cook. But if you know us, we don't miss many meals in the Farley house. And after receiving so many requests to know what and how we cook on the road, I thought I would share a few of my favorite recipes. This Chicken Caprese Salad recipe will end up being one of your favorites! Even Phil loves it!

Marinade

This salad is delicious thanks to the fantastic marinade that coats the chicken, tomatoes, and asparagus. You can marinate the chicken and veggies the night before or just an hour before cooking. Whatever works best for you and your RV exploration schedule.

If you are marinating just before cooking, marinate on the counter instead of in the fridge. It will absorb the marinade quicker at room temperature.

When marinating the chicken overnight, let it come to room temperature before tossing it on the grill. Place the chicken on the counter for about 30-60 minutes, always keeping food safety in mind. Meat cooked at room temperature will cook more evenly, and fewer juices will evaporate from the meat during cooking.

It is time to remove all your frustrations from the day on your chicken! The goal is to have all the chicken breasts at even thickness. If you purged your mallet before hitting the road, don't worry. You can use a can of beans just like I do! Just wrap it in cling wrap or a plastic bag to keep it clean.

Once your chicken has the same thickness, put it in a ziplock bag and set it aside.

Put all the marinade ingredients into a large measuring cup or bowl and whisk until blended. Remove 1-2 tablespoons of the marinade and set it aside. Pour the remaining marinade into the ziplock bag with the chicken. Close the bag and mix well. If marinating overnight, place chicken into the fridge.

Place snapped asparagus and tomato into a container with the remaining marinade. Add the lid to the container and give it a good shake. If marinating overnight, put the asparagus in the fridge with the chicken.

Grill

Cook the bacon on the grill until crisp and set aside.

Grill the asparagus for 2-4 minutes, rolling halfway through the cooking process. Be careful not to overcook your asparagus. Remove from grill and set aside.

Grill the chicken for 5-7 minutes on each side. Refrain from turning the chicken more than once to keep it as juicy as possible. After the chicken is cooked through and no longer pink, remove it from the grill and rest for at least 5 minutes.

Build the Salad

While the chicken and asparagus cook on the grill, I usually prepare the salad.

Toss the spinach into a large bowl. Place the mozzarella pearls, avocado, and tomatoes on top. You can pile them all together or each one separately for a pretty presentation.

Combine the Chicken Caprese Salad Ingredents

After the asparagus has cooled, place it on a cutting board and cut into bite-size chunks. Add the it to the salad bowl with the other ingredients.

After the chicken has rested, dice it into the chicken into bite-size pieces and add it to the salad. Use tongs and mix salad, plate it, and then grab a fork to dig in! You are going to love it.

This salad goes great with Cento Italian Glaze. It is delicious and goes with almost everything! You can find it on Amazon if it's not at your local grocery store. Just click here: Cento Italian Glaze. Thank you to Serenella for introducing us to this bottle of yummy goodness!

Chicken Caprese Salad Recipe

Ingredients

1 lb Chicken Breast (Pounded Evenly)
5 oz Spinach
1 pint Cherry Tomato
6 oz Mozzarella Pearls
8 oz Asparagus (Ends Snapped)
2 small Avocados (Chopped)
6 strips Bacon
Salt and Pepper (To Taste)

Marinade

3 tbsp Balsamic Vinegar
2 tbsp Olive Oil
1 tbsp Dijon Mustard
1 tbsp Lemon Juice
1 tsp Dried Basil
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Pepper
Cento Italian Glaze for Dressing of choice
Directions

Whisk together all of the marinade ingredients in a large measuring cup. Remove 1-2 tablespoons of the marinade and add to the tomatoes and asparagus. Toss evenly to coat. Refrigerate.
Add remaining marinade to a large Ziploc bag along with the chicken. Marinate 30 minutes or overnight.
When ready to grill, remove the chicken from the refrigerator and allow it to sit at room temperature for 15-30 minutes to come to room temperature. While the chicken is marinating, place the bacon on the grill and cook to the desired crispness. Remove the bacon from the grill and set aside.
Add chicken to grill and cook 5-7 minutes per side, or until chicken is cooked through. Remove chicken from grill and let rest at least 5 minutes before slicing.
Grill asparagus for 2 minutes per side or to desired tenderness. Let cool, then cut into thirds or fourths.
Add spinach to a large bowl. Top with asparagus, tomatoes, mozzarella, chicken, bacon, and avocado. Mix salad and serve. Drizzle individual servings with Cento Italian Glaze or balsamic vinegar/dressing if desired.