Chicken-avocado Caprese Salad
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45 minutes
6 servings
Added 2025-06-29
Updated 2025-06-30
Ingredients
6
People
For the dressing | |
| 3 tbsp. | Balsamic vinegar |
| 1 tbsp. | Pure maple syrup |
| 1 tsp. | Dijon mustard |
| Kosher salt | |
| 1/2 cup | Extra-virgin olive oil |
For the chicken | |
| 2 | Boneless, skinless chicken breasts (about 1 lb. total) |
| 3/4 tsp. | Italian seasoning |
| Freshly ground black pepper | |
| 2 heads | Romaine lettuce, thinly sliced (about 8 c.) |
| 2 small or 1 large | Avocado, halved, thinly sliced |
| 1 (12-oz.) container | Mini mozzarella balls, drained, halved or quartered if large |
| 1 cup | Cherry or grape tomatoes, halved |
| 1/2 cup packed | Fresh basil leaves, thinly sliced |
Instructions
Cooking mode
- In a medium bowl, whisk vinegar, syrup, mustard, and 3/4 teaspoon salt. While whisking, slowly pour in oil until combined.
- Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2"-thick pieces.
- Transfer chicken to a large bowl; season all over with Italian seasoning, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Pour 1/4 cup balsamic dressing over chicken; refrigerate remaining dressing until ready to use.
- Turn chicken to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours.
- Prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat).
- Grill chicken, turning halfway through, until golden brown and just cooked through, about 5 minutes per side.
- Transfer to a cutting board and let cool slightly.
- Meanwhile, divide lettuce, avocado, mozzarella, tomatoes, and basil among bowls.
- Thinly slice chicken and arrange in bowls.
- Drizzle with reserved dressing.
Nutrition
| Calories | 911 |