Here's everything you need for this hearty grilled chicken caprese salad with avocado. This recipe requires 30 minutes of prep time and 7 minutes of cooking time, and makes four servings.
Ingredients to Gather
For the Dressing:
⅓ cup extra virgin olive oil
¼ cup onion, minced
2 cloves fresh garlic, minced
¼ cup balsamic vinegar
1 TB Dijon mustard
1 TB pure honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper
For the Salad:
2 lbs chicken breast (tenderloins recommended)
kosher salt and freshly ground black pepper
8 cups kale leaves or mixed greens
1 cup grape or cherry tomatoes, halved
1 cup mini mozzarella balls, halved
1 cup sweet corn kernels
2 avocados, diced and sprinkled with lime juice
1 bunch fresh basil leaves, shredded
Other: Oil for grilling
Directions to Follow
Make the Dressing: In a small bowl, whisk together the dressing ingredients until well combined. Cover and chill until ready to use.
Cook the Chicken: Using paper towels, dry chicken breasts to remove excess moisture. Sprinkle both sides of each chicken breast with a light layer of kosher salt and freshly ground black pepper, pressing to adhere the spices. Grease outdoor grill or indoor grill pan; heat grill until oil is hot. Grill chicken just until both sides are evenly grill-marked and center is no longer pink; don't overcook. Transfer to cutting board and let sit 5-10 min. before slicing.
Assemble Salad: Meanwhile, combine the kale, tomatoes, mozzarella, corn, avocado, and basil leaves in a large salad bowl. Slice grilled chicken and add to the salad. Pour desired amount of dressing over the salad; toss gently, adding more dressing as needed. Add more kosher salt and freshly ground black pepper if desired. Serve.
Have you ever made a caprese salad before? What do you think of this version? Share your thoughts in the comment section below!
Article Source: Chew Out Loud
Marsha Major