Seared chook, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an brilliant balsamic dressing that doubles as a marinade for the remaining salad! Balsamic fowl Avocado Caprese Salad… Now THIS turned into and nonetheless is a family favored! With so many Caprese recipes making their manner onto Cafe Delites, this salad has been a long term coming. My list of recipes is getting so out of control, I’ve made the extremely tough choice to STAHP adding to it, and in reality begin COOKING from it. quality. selection. Ever. And i’ve a sense this salad is going to be your next favored.
Historically, Caprese salads do now not incorporate any balsamic vinegar OR avocados or fowl, however these days, but, that has changed to make way for this bowl of epic flavours.
Ingredients
Marinade/Dressing:
- 1/4 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
- 1/2 cup mini mozzarella / bocconcini cheese balls
- 1/4 cup basil leaves, thinly sliced
- Salt and pepper, to season
instructions
- Whisk marinade components collectively to mix. area chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to lightly coat fowl. Reserve the untouched marinade to use as a dressing.
- heat approximately one teaspoon of oil in a massive grill pan or skillet over medium-excessive heat and grill or sear bird fillets on each facet till golden, crispy and cooked thru. as soon as chicken is cooked, set apart and allow to rest.
- Slice hen into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. pinnacle with basil strips; drizzle with the final dressing; season with salt and pepper; serve.
