CHICKEN AVOCADO CAPRESE SALAD – A quick and simple supper in a salad is the balsamic chicken avocado caprese salad. A fantastic balsamic dressing that also functions as a marinade is poured over seared chicken, fresh mozzarella and tomato halves, creamy avocado slices, and shredded basil leaves to create the ideal salad.
— 1/4 cup (60 mL) balsamic vinegar
— 2 tablespoons (30 mL) olive oil
— 1 teaspoon minced garlic
— 2 teaspoons brown sugar
— 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
— 1/2 cup mini mozzarella / bocconcini cheese balls
— 1 cup cherry or grape tomatoes, sliced
— 1/4 cup basil leaves, thinly sliced
— Salt and pepper, to season
Whisk marinade ingredients together to combine. Place the chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat the 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.