Chicken Caprese Salad

This gorgeous summer salad is perfect to make with leftover roast chicken. Serve it as an easy appetiser or a light lunch.

Prep time: 5 mins Serves: 2


  • ½ Waitoa  Free Range Roast Chicken, chopped
  • ½ cup Superb Herb Basil leaves
  • 1 tbsp Olivado Avocado Oil With Basil
  • 1 tbsp Balsamic vinegar
  • 1 NZ Avocado, sliced
  • 200g Fresh mozzarella, torn
  • 4 Tomatoes, quartered
  • 2 cups Baby cos leaves
  • Salt & pepper, to taste


  1. On a large platter arrange cos, tomatoes, mozzarella, avocado slices and chicken.
  2. Scatter basil leaves, then drizzle with oil and balsamic vinegar. Season with salt and pepper and serve.
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