Mouthwatering Paleo-Friendly Zucchini Noodle Caprese Salad with Grilled Chicken

Allergens

Dairy (in the mozzarella cheese)

Ingredients

• 4 medium
• sized zucchinis 3 large tomatoes 1 cup fresh basil leaves 8 oz mozzarella cheese, sliced into 1/2
• inch thick rounds 2 boneless, skinless chicken breasts 1/4 cup extra virgin olive oil 2 tbsp balsamic vinegar 1 tsp honey Salt and black pepper to taste Crushed red pepper flakes (optional)

Instructions

1. Prepare the zucchini noodles: Using a spiralizer, slice the zucchinis into thin noodle shapes. If you don't have a spiralizer, use a julienne peeler or mandoline slicer. Set aside in a large bowl.
2. In a separate bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to taste. Adjust the seasoning as needed.
3. Grill or pan sear the chicken breasts until cooked through, approximately 5 7 minutes per side. Allow the chicken to rest for a few minutes before thinly slicing.
4. Slice the tomatoes into 1/2 inch thick rounds.
5. Toss the zucchini noodles with half of the dressing to coat well.
6. Assemble the salad: Layer the zucchini noodles, fresh basil leaves, sliced tomatoes, and mozzarella cheese slices on a serving platter. Top with grilled chicken slices and drizzle the remaining dressing over the top. Garnish with crushed red pepper flakes if desired.
7. Serve immediately and enjoy!

Chef’s Insight

This dish is perfect for those looking to enjoy a delicious and satisfying meal while following the Paleo diet. The combination of zucchini noodles, fresh tomatoes, and mozzarella cheese creates a delightful texture contrast that will leave you craving more.

Notes

To make this recipe Flux/ComfyUI compatible, use soft daylight for the top view image prompt and a 45-degree cinematic angle with shallow focus for the bottom view image prompt. Emphasize the food textures in both prompts while maintaining an elegant and photorealistic style.