Chicken Avocado Caprese Salad

• Gluten free

• Meat

  • 4 Chicken thigh, fillets

• Produce

  • 1 Avocado
  • 1 tsp Basil, dried
  • 1/4 cup Basil, leaves
  • 1 cup Cherry or grape tomatoes
  • 1 tsp Garlic
  • 5 cups Romaine

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 2 tsp Brown sugar
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Mozzarella / bocconcini cheese balls, mini

Found on cafedelites.com

Description

Ingredients

• ¼ 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
• 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
• ½ cup mini mozzarella / bocconcini cheese balls
• ¼ cup basil leaves, thinly sliced
• Salt and pepper, to season

Directions

• 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.