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This salad is so good and with the addition of the chicken and avocados it eats like a meal. It’s especially good on those hot summer nights when you want something a little lighter. This has become a family favorite!
Balsamic Chicken Avocado Caprese Salad
Recipe found at Cafe Delites
Marinade/dressing
- 1/4 cup balsamic vinegar
- 2 TBSP olive oil
- 2 TBSP brown sugar
- 1 clove minced garlic
- 1 tsp dried basil
- 1 tsp salt
Salad
- 4 chicken thighs (skin removed) or 2 chicken breasts halved (no bones)
- 5 cups romaine
- 1 avocado sliced
- 1 cup cherry or grape tomatoes sliced in half
- 1/2 cup fresh mini mozzarella pearls
- 1/4 cup fresh basil leaves, thinly sliced
- Salt and pepper to taste
Add all the marinade ingredients in a bowl and whisk until combined. Place chicken in gallon zip lock bag and add 4 TBSP of the marinade, zip up the bag and allow to soak in the flavors for at least 30 minutes. The leftover marinade mix will be used as dressing for the salad. (I’m not referring to the leftover marinade from the chicken, I’m referring to the marinade that is untouched and hasn’t been used yet).
Heat 1 tsp of oil in large pan over medium high heat, sear chicken on each side until golden brown and cooked through. Set aside and let rest. You will cut the chicken into strips just before serving..
To prepare the salad add lettuce to large bowl and coat with most of the remaining dressing, reserving a little for later to drizzle on top. Add the following to the top of salad: chicken, avocado, mozzarella, tomatoes and fresh basil. Season with salt and pepper and drizzle the remaining of dressing. Enjoy!
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Balsamic Chicken Avocado Caprese Salad
Description
This Balsamic Chicken Avocado Caprese Salad would make a great meal for lunch or dinner!
Ingredients
Marinade/dressing
- 1/4 cup balsamic vinegar
- 2 TBSP olive oil
- 2 TBSP brown sugar
- 1 clove minced garlic
- 1 tsp dried basil
- 1 tsp salt
Salad
- 4 chicken thighs (skin removed) or 2 chicken breasts halved (no bones)
- 5 cups romaine
- 1 avocado sliced
- 1 cup cherry or grape tomatoes sliced in half
- 1/2 cup fresh mini mozzarella pearls
- 1/4 cup fresh basil leaves, thinly sliced
- Salt and pepper to taste
Instructions
- Add all the marinade ingredients in a bowl and whisk until combined
- Place chicken in gallon zip lock bag and add 4 TBSP of the marinade
- Zip up the bag and allow to soak in the flavors for at least 30 minutes
- Heat 1 tsp of oil in large pan over medium high heat, sear chicken on each side until golden brown and cooked through
- Set aside and let rest
- You will cut the chicken into strips just before serving
To prepare the salad:
- Add lettuce to large bowl and coat with most of the remaining dressing, reserving a little for later to drizzle on top
- Add the following to the top of salad: chicken, avocado, mozzarella, tomatoes and fresh basil
- Season with salt and pepper and drizzle the remaining of dressing
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