Caprese Avocado Salad

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless thin

• Produce

  • 1 Avocado
  • 1/4 cup Basil, leaves
  • 1 cup Cherry tomatoes
  • 6 cups Romaine lettuce

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 6 oz Ovaline fresh mozzarella

Found on damndelicious.net

Description

Ingredients

• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar, packed
• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 6 ounces ovaline fresh mozzarella
• 1 cup cherry tomatoes, halved
• 1 avocado, halved, seeded, peeled and diced
• 1/4 cup basil leaves, chiffonade

Directions

• To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool. Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine. Serve immediately.