This is a really delicious and flavorful chicken recipe. The marinade gave it an abundance of flavors so I didn’t see the need to add balsamic vinaigrette at the end. For presentation, I added the slice of fresh mozzarella on top of the tomato. This was a nice evening meal to enjoy with angel hair pasta.
I made this for my family as a side dish, and this was a hit! Everyone LOVED it! They said that they could have just eaten a big bowl of this and nothing else,and would have been happy!I will deffanatly keep this recipe!! I love that stuff!
CHICKEN AVOCADO CAPRESE SALAD
INGREDIENTS
Marinade/Dressing:
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
Salad:
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
INSTRUCTIONS
- 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.
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CHICKEN AVOCADO CAPRESE SALAD
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