Chicken Avocado Caprese Salad


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

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

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


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