Description
Balsamic Chicken Avocado Caprese Salad made with juicy seared chicken, creamy avocado, fresh mozzarella, cherry tomatoes, and crisp romaine, all drizzled with a flavorful balsamic dressing that doubles as a marinade.
Ingredients
For the Marinade/Dressing
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 teaspoon garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon salt
For the Salad
- 4 skinless, boneless chicken thigh fillets
- 5 cups romaine lettuce leaves, washed and dried
- 1 avocado, sliced
- 1 cup cherry or grape tomatoes, sliced
- 1/2 cup mozzarella balls (bocconcini)
- 1/4 cup fresh basil leaves, thinly sliced
- Salt and pepper, to season
Instructions
1. Whisk together the balsamic vinegar, olive oil, brown sugar, minced garlic, dried basil, and salt to combine.
2. Place the chicken in a shallow dish and pour 4 tablespoons of the marinade over it, turning to coat evenly. Reserve the remaining marinade to use as dressing.
3. Heat a teaspoon of oil in a large grill pan or skillet over medium-high heat.
4. Grill or sear the chicken on both sides until golden, crispy, and cooked through.
5. Remove chicken from the pan and let it rest for a few minutes before slicing into strips.
6. In a large bowl or serving platter, arrange the romaine lettuce, avocado slices, cherry tomatoes, mozzarella balls, and sliced chicken.
7. Top with fresh basil, drizzle with the reserved dressing, season with salt and pepper, and serve immediately.
Notes
Boneless, skinless chicken breasts can be used instead of thighs.
For extra flavor, allow the chicken to marinate for 30 minutes before cooking.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 348 kcal
- Sugar: 6 g
- Sodium: 718 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.02 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 112 mg