Chicken Caprese Recipe
Tender seared chicken, fresh mozzarella balls, halved cherry tomatoes, creamy avocado slices, and shredded basil leaves are all generously drizzled with a remarkable balsamic dressing that also serves as a marinade, creating the ultimate salad!
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Servings: 4 people
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 pcs boneless skinless chicken thigh fillets
- 5 cups Romaine or cos lettuce cleaned and dried
- 1 ripe avocado sliced
- 1 cup cherry or grape tomatoes halved
- 1/2 cup mini mozzarella or bocconcini cheese balls
- 1/4 cup fresh basil leaves finely sliced
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together the balsamic vinegar, olive oil, brown sugar, minced garlic, dried basil, and salt until well combined. Place the chicken thighs in a shallow dish, pour 4 tablespoons of this mixture over the chicken, and toss to coat evenly. Set aside the remaining marinade for later use as a dressing.
- Heat a teaspoon of olive oil in a large grill pan or skillet over medium-high heat. Grill or sear the marinated chicken thighs on each side until they are golden brown, crispy, and thoroughly cooked. Once done, remove the chicken from the pan and let it rest for a few minutes.
- Slice the rested chicken into strips. In a large serving bowl, arrange the Romaine lettuce, avocado slices, halved tomatoes, mozzarella balls, and chicken strips. Sprinkle the sliced basil leaves on top.
- Drizzle the reserved marinade over the salad, season with salt and pepper, and serve immediately.
Notes
You can substitute boneless, skinless chicken breasts for the thighs.
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