Description
This Chicken Avocado Caprese Salad is loaded with juicy chicken, creamy avocado, fresh mozzarella, and a tangy balsamic dressing.
Ingredients
- For the Balsamic Dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 teaspoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Salad
- 1 1/4 pounds boneless skinless chicken thighs
- 1 teaspoon olive oil
- 5 cups chopped romaine lettuce
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella pearls
- 1/4 cup thinly sliced fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, whisk together the balsamic vinegar, olive oil, brown sugar, garlic, dried basil, salt, and black pepper until combined.
- Place the chicken thighs in a shallow dish and spoon 4 tablespoons of the dressing over the chicken. Toss to coat evenly and let sit for 10 minutes while preparing the salad ingredients.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat.
- Add the chicken thighs and cook for 5 to 6 minutes per side until golden brown and the thickest part reaches 165 degrees F.
- Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into strips.
- Arrange the romaine lettuce on a large serving platter or divide among bowls.
- Top the lettuce with avocado slices, cherry tomatoes, mozzarella pearls, and sliced chicken.
- Sprinkle the salad with fresh basil, salt, and black pepper.
- Drizzle the remaining balsamic dressing over the salad just before serving.
- Refrigerate leftover chicken within 2 hours and use within 3 days.
Notes
- For the best texture, add the avocado right before serving to keep it fresh.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Salad
- Method: Skillet
- Cuisine: American