Generally, Caprese plates of mixed greens don't contain any balsamic vinegar OR avocados or chicken, yet today, in any case, that has changed to clear path for this bowl of epic flavors.
From that point onward, the serving of mixed greens meets up so FAST. Toss all fixings into a bowl and dress with the saved dressing.
Balsamic Chicken Avocado Caprese Salad is a fast and simple feast in a serving of mixed greens! Singed chicken, new mozzarella and tomato parts, smooth avocado cuts and destroyed basil leaves are sprinkled with a mind blowing balsamic dressing that serves as a marinade for a definitive plate of mixed greens!
- Marinade/Dressing:
- 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
- Salad:
- 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
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.
Read more our recipe Broccoli Salad Recipe #vegan #recipevegetarian
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