Caprese Chicken and Avocado Chopped Salad
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Category
Main Course
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Cusine
Italian
What do you need?
How to make?
Ingredients
1 lb boneless skinless chicken breasts
3 Tbsp olive oil
1/3 cup slightly packed chopped fresh basil
1 clove garlic
1 Tbsp fresh lemon juice
Salt and freshly ground black pepper
1/2 cup olive oil
1/4 cup balsamic vinegar
1 1/2 Tbsp honey
2 1/2 tsp dijon mustard
Salt and freshly ground black pepper
1 large head Romaine lettuce
8 oz fresh mozzarella pearls
10 oz cherry tomatoes
2 medium avocados
3 Tbsp chopped fresh basil
Directions
In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper . Using the back of a spoon, press basil against sides and bottom of bowl . Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 6 hours. Preheat a grill to 425 - 450 degrees over medium high heat*. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side . Transfer to a cutting board and let rest 10 minutes then dice into cubes.
Whisk all vinaigrette ingredients in a jar until well combined.
While chicken is cooling, add lettuce to a large salad bowl. Top with mozzarella, tomatoes, avocados and basil. Add chicken. Toss lightly then drizzle balsamic vinaigrette over salad, or plate and drizzle desired amount of dressing over each serving. Serve immediately.