Chicken Avocado Caprese Salad

Servings: 4

Ingredients

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

1/4 cup basil leaves, thinly sliced

Salt and pepper, to season

1/2 cup Balsamic Vinaigrette Dressing [divided]

Place chicken into a shallow dish; pour 4 tablespoons of the dressing onto the chicken and stir around to evenly coat chicken.
Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

*Boneless, skinless chicken breasts can be used instead of thighs

Daniels' Dishes - Family Recipes