Chicken, tomato & mozzarella salad

Chicken, tomato & mozzarella salad

The word salad can send some people running for the hills, but a salad can be a really interesting meal.  Are there rules as to what makes a salad?  I don’t think so!  Anything goes but for this recipe I’ve gone for simple flavours with each element chosen to add something to this symphony of ingredients.

Ingredients for 1 serving

267g chicken breast
1 garlic clove, chopped or crushed
95g tomatoes, cut into wedges
46g spring onion, finely chopped
6g olive oil
1 tsp dried oregano
1/2 tsp smoked paprika
149g salad leaves
66g mozzarella, torn into medium pieces
48ml sweet chilli sauce
salt and pepper

 (Example ingredient amounts given, adjust accordingly to your requirements)


  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Cut the tomato into wedges and place into a bowl.
  • Add the garlic, chopped spring onion, olive oil and half of the dried oregano.
  • Give everything a good mix and set aside.
  • Put your chicken in a tray to bake, sprinkle with salt and pepper to taste, smoked paprika, the remaining dried oregano and the sweet chilli sauce.
  • Bake for approx 20 minutes or until cooked.  The chicken will be firm to the touch when it is ready.
  • Remove the chicken from the oven and set aside to rest.
  • Arrange the salad leaves onto a plate.  Add the tomatoes, arrange the torn mozzarella beside the tomato and pour the tomato juices over the mozzarella.
  • The chicken once rested will be juicy, cut it into slices and add it to the plate and pour the chicken juices over the lettuce as a dressing.


  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • For a salad I prefer to use buffalo mozzarella.
  • Why not batch cook this recipe and have a portion ready for tomorrow too!
Nella Foulds
Nella Foulds

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