Description
The essence of summer in a salad! Balsamic vinaigrette does double duty as a marinade for the chicken plus dressing for the salad…combine with greens, cherry tomatoes, avocado and fresh mozzarella for a light salad that comes together in minutes!
Ingredients
Scale
- 1 recipe Balsamic Vinaigrette
FOR THE SALAD:
- 4 boneless skinless chicken breasts
- 5 to 6 ounces mixed salad greens
- 1 avocado, thinly sliced
- 1 pint cherry tomatoes, halved
- 8 ounces bocconcini (mini mozzarella balls), halved OR fresh mozzarella, cubed
- 1/4 cup fresh basil leaves, cut into chiffonade
Instructions
- Place the chicken in a shallow dish; pour 1/3 cup of dressing over the chicken and turn to coat. Cover and refrigerate for 30 minutes.
- Place the halved tomatoes in a small mixing bowl; add about 1 to 2 tablespoons of the dressing and stir to coat. Allow to marinate while you prepare the rest of the recipe.
- In a large skillet, preheat 1 tablespoon of olive oil over medium-high heat. Remove the chicken breasts from the marinade, allowing the excess to drip off. Sear the chicken for about 6 to 8 minutes per side, depending on the thickness. Remove from the skillet and rest for 5 minutes while you assemble the salad.
- Toss enough of the dressing with the salad greens to lightly coat. Transfer to a large serving platter or bowl. Add the marinated tomatoes, bocconcini and avocado over the top. Slice the chicken breasts and place on the salad. Sprinkle the basil on and serve with the remaining dressing on the side.
Notes
Inspiration: Chicken Avocado Caprese Salad on cafedelites.com
- Category: Salads