Yields: 2-4 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (or 4 boneless, skinless chicken thighs)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 5-6 cups romaine lettuce, washed, dried, and chopped
- 1 cup cherry tomatoes, halved
- 1 large ripe avocado, sliced
- 8 ounces fresh mozzarella balls (or pearls), halved
- 1/4 cup fresh basil leaves, roughly chopped
Balsamic Dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (or maple syrup)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
1. Cook the chicken
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper.
- Add chicken to the hot skillet and cook for 5-7 minutes per side (depending on thickness), or until cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing.
2. Make the dressing
- In a small bowl, whisk together all balsamic dressing ingredients.
3. Assemble the salad
- In a large salad bowl, add the romaine lettuce, cherry tomatoes, avocado slices, and mozzarella.
- Slice the chicken and add it to the salad.
- Top with fresh basil leaves
4. Dress and serve
- Drizzle the balsamic dressing over the salad and toss to coat.
- Serve immediately and enjoy!
Tips
- For extra flavor, marinate the chicken in a mixture of olive oil, balsamic vinegar, Italian seasoning, salt, and pepper for 30 minutes before cooking.
- Feel free to use grilled chicken for an extra layer of flavor.
- Substitute romaine lettuce with spinach, arugula, or a mixed greens blend.
- Store leftover salad and dressing separately in the refrigerator for maximum freshness.
