Caprese Avocado Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(4)
Ingredients
2 servings
- ½ cup balsamic vinegar
- 2 tablespoons brown sugar, packed
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chopped romaine lettuce
- 6 ounces ovaline fresh mozzarella
- 1 cup cherry tomatoes, halved
- 1 avocado, halved, seeded, peeled and diced
- ¼ cup basil leaves, chiffonade
How would you rate this recipe?
Preparation
Step 1
To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
Step 2
Heat olive oil in a medium skillet over medium high heat.
Step 3
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
Step 4
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.
Step 5
Serve immediately.
Step 6
Save recipe for the next time?
Chef's notes
You can alternatively use a balsamic vinaigrette as well.
