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

NOTES
*Boneless, skinless chicken breasts can be used instead of thighs

INSTRUCTIONS 

Leave a Reply

Your email address will not be published. Required fields are marked *