I have a feeling this salad is going to be your next favorite salad, because who doesn’t love Balsamic Chicken AND Caprese ? Say hello, friend!
1/4 cup (60 mL) balsamic vinegar
2 tablespoons (30 mL) olive oil
2 teaspoons brown sugar
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon salt
4 chicken thigh fillets, skin removed (no bone)*
5 cups Romaine, (or cos) lettuce leaves, washed and dried
1 avocado, sliced
1 cup cherry or grape tomatoes, sliced
1/2 cup mini mozzarella / bocconcini cheese balls
1/4 cup basil leaves, thinly sliced
Salt and pepper, to season
Now how to make the chicken avocado caprese salad....
First, we have to marinate the chicken:
You'll only need to use 4 tablespoons of the balsamic marinade - save the remaining dressing to use later in the refrigerator!
Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
Next we cook:
Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. We love a good chicken breast but thighs work just as well. Once chicken is cooked, set aside and allow to rest.
Now combine and EAT!
Prepare the salad with lettuce, avocado slices, tomatoes, and mozzarella cheese. Slice the chicken into strips and add to salad. Top it all off with some basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.
And there you have it a quick, healthy, and delicious meal! Enjoy it Doll.
Calories: 426kcal | Carbohydrates: 10g | Protein: 22g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 692mg | Potassium: 726mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5670IU | Vitamin C: 13.1mg | Calcium: 95mg | Iron: 2.1mg