Chicken Avocado Caprese Salad
A definite favorite.
- Yield: 2 1x
Ingredients
Units
Scale
Marinade / Dressing
- 1/4 cup (60 ml) balsamic vinegar
- 2 tbsp (30 ml) olive oil
- 2 tsp brown sugar
- 1 tsp minced garlic
- 1 tsp dried basil
- 1 tsp salt
- 2 tbsp fresh lemon juice
Salad
- 2 chicken filets
- 5 cups romaine lettuce
- 1 avocado, sliced or cubed
- 1 cup cherry tomatoes, halved
- 1/2 cup mini mozzarella balls
- 1/4 cup basil leaves, sliced
- salt & pepper
Instructions
- 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.
- 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. Once chicken is cooked, set aside and allow to rest.
- Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.
Notes
*Keto: Omit sugar in dressing