13:57, 05 Jun 2023, author: Ermakova M.

Caprese salad with chicken and avocado

Name: Caprese salad with chicken and avocado
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6
Cuisine: European
Ingredients: Balsamic vinegar - 3 tbsp.; Maple syrup - 1 tbsp; Dijon mustard - 1 tsp; Olive oil - ½ tbsp.; Chicken breast without skin and bones - 2 pcs.; Italian seasonings - ¾ tsp; Romano salad - 2 pcs.; Avocado - 1 large or 2 small; Mozzarella mini balls - 1 pack.; Cherry tomatoes - 1 tbsp.; Butter - 20 gr; Freshly ground black pepper

Today we will prepare a caprese salad with chicken and avocado. The basis of which is a caprese salad, consisting of only three ingredients: fresh mozzarella, delicious tomatoes and bright basil.

Photo source: 123rf.com

For the chicken and avocado version, we stuck to the basic recipe by simply adding grilled chicken with balsamic sauce, creamy avocado, and some romaine for the crunch. The result is a simple salad that is refreshing and light, yet satisfying enough for dinner.

Caprese salad with chicken and avocado

Кухня: European, cалат, калории: 911, время приготовления: 00:45

Ингредиенты

Balsamic vinegar - 3 tbsp.

Maple syrup - 1 tbsp

Dijon mustard - 1 tsp

Olive oil - ½ tbsp.

Chicken breast without skin and bones - 2 pcs.

Italian seasonings - ¾ tsp

Romano salad - 2 pcs.

Avocado - 1 large or 2 small

Mozzarella mini balls - 1 pack.

Cherry tomatoes - 1 tbsp.

Butter - 20 gr

Freshly ground black pepper

Рецепт

1. In a medium bowl, whisk together the vinegar, syrup, mustard and 3/4 teaspoon salt. While mixing, slowly pour in the oil until smooth.

2. Rinse and dry the chicken. Cut into lengths 1 cm thick. Place the chicken in plastic wrap and beat with a hammer. Transfer the chicken to a large bowl, add the Italian seasoning, 3/4 teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup balsamic dressing over chicken, refrigerate remaining dressing until ready to use, turn chicken over and marinate, stirring several times for at least 15 minutes at room temperature, or cover bowl and refrigerate for 3 hours.

3. Prepare a grill pan, place on medium-high heat. Lubricate with butter. Fry chicken, turning halfway through, until golden brown and cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly.

4. Meanwhile, arrange lettuce, avocado, mozzarella, tomatoes and romaine on plates. Thinly slice the chicken fillet and arrange on plates. Drizzle with reserved dressing. Ready to use.