Avocado Caprese Salad with Grilled Chicken

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 1 ½ lb chicken breasts, boneless skinless
• 1 small pkg fresh basil
• 1 (8 oz) pkg fresh mozzarella cheese
• 2 cloves garlic
• 1 pint grape tomatoes
• 2 (5 oz) pkgs spring mix (mixed greens)
• balsamic vinegar
• black pepper
• Dijon mustard
• extra virgin olive oil
• salt

Instructions

1. Heat a grill pan, outdoor grill, or skillet over medium heat.
2. Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.
   • 1 ½ lb chicken breasts, boneless skinless
   • ½ tsp salt
   • ½ tsp black pepper
3. Coat the grill or skillet with oil. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.
   • 1 tbsp extra virgin olive oil
4. Peel and mince the garlic. In a small bowl, prepare the dressing by whisking together the minced garlic, olive oil, vinegar, Dijon, salt, and pepper. Set aside.
   • 2 cloves garlic
   • 6 tbsp extra virgin olive oil
   • 2 tbsp balsamic vinegar
   • ½ tsp Dijon mustard
   • ½ tsp salt
   • ½ tsp black pepper
5. Halve and pit the avocados; slice the flesh crosswise while still in the skin and scoop out with a spoon.
   • 2 avocados
6. Wash the tomatoes and basil. Halve the tomatoes. Pick the basil leaves off the stems; discard the stems and thinly slice the leaves crosswise into ribbons.
   • 1 pint grape tomatoes
   • 1 small pkg fresh basil
7. Thinly slice the mozzarella.
   • 1 (8 oz) ball fresh mozzarella cheese
8. Wash and dry the mixed greens.
   • 2 (5 oz) pkg spring mix (mixed greens)
9. Slice the chicken crosswise on a angle.
10. Arrange a bed of the mixed greens on a plate, top with the tomatoes, avocado slices, mozzarella, and chicken. Sprinkle with basil and drizzle with balsamic vinaigrette. Enjoy!