Balsamic Grilled Chicken Strawberry Caprese Salad

• Gluten free

• Meat

  • 1 lb Chicken breasts

• Produce

  • 1 Avocado
  • 2 tbsp Basil, fresh
  • 2 cloves Garlic
  • 4 cups Lettuce
  • 2 cups Strawberries

• Condiments

  • 1 tbsp Agave syrup
  • 1/3 cup Balsamic vinegar
  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 8 oz Mozzarella, fresh

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 cups strawberries
• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 2 cloves garlic
• 1 tablespoon agave syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 lb chicken breasts
• 8 oz fresh mozzarella
• 2 tablespoons fresh basil
• 4 cups lettuce
• 1 avocado
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon agave syrup
• 2 cloves garlic, minced
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 lb boneless skinless chicken breasts
• SALAD:
• 2 cups fresh strawberries, sliced
• 8 oz sliced fresh mozzarella cheese
• 1 avocado, pitted and sliced
• 4 cups chopped romaine lettuce
• 2 tablespoons minced fresh basil

Directions

• In a small bowl, whisk olive oil, vinegar, mustard, agave, garlic, pepper, and salt until smooth. Divide mixture in half and pour one half into a plastic bag. Arrange chicken breasts in plastic bag, seal and refrigerate chicken at least 2 hours.
• Remove chicken from marinade and discard marinade (keeping reserved half cold in fridge) Grill chicken over medium-high heat, turning once until chicken registers 165F, about 15 minutes. Once chicken is cool enough to handle, slice into strips. Set aside.
• Make the salad: In a large bowl, combine strawberries, mozzarella, avocado, lettuce, and grilled chicken strips. Drizzle reserved balsamic dressing over top and toss to coat. Sprinkle fresh basil on top of salad. Serve immediately.

Nutrition