15 MINUTE AVOCADO CAPRESE CHICKEN SALAD WITH BALSAMIC VINAIGRETTE

Being on the hypoallergenic diet I needed to find a dressing that contained ingredients allowed. This dressing is EXCELLENT! I used an organic balsamic vinegar, greek style EVOO, and organic apple cider vinegar brown mustard. I even washed out the glass bottle from a store bought dressing to take this dressing to work for the week. Also used as the marinade for "Zesty Asparagus" recipe on this site.

I have to agree with Dadcooks. If you have a good quality balsamic vinegar, this vinaigrette is spectacular. (To make a cheap balsamic vinegar better tasting, reduce it to half in a non reactive metal pot over low heat. It takes time but worth it if you want that yummy taste).


Avocado Caprese Chicken Salad with Balsamic Vinaigrette

Prep time
3 mins
Cook time
12 mins
Total time
15 mins

INGREDIENTS

1 boneless skinless chicken breast
salt & pepper to season chicken
½ cup of halved fresh mozzarella balls
1 avocado, diced
6 oz. of fresh spring mix salad (about 3-4 cups)
½ cup of halved cherry tomatoes
¼ cup of fresh diced basil

BALSAMIC VINAIGRETTE

1 garlic clove, minced
1 teaspoon of dry basil
1 tablespoon of dijon mustard
1 tablespoon of lemon juice
¼ cup of balsamic vinegar
⅓ cup of olive oil
salt & pepper to taste

INSTRUCTIONS
  • In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil & vinegar separation. Set aside.
  • Heat grill to medium high heat. add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
  • In three small salad bowls, divide the spring mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
  • Serve with balsamic vinaigrette



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