Avocado Caprese Salad with Grilled Chicken

Ingredients

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Basil

  Fresh

  100g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Garlic

  Raw

  2 clove or 6g

• Grape tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Spring Mix

  Dole

  10 oz or 284g

• Balsamic vinegar

  2 tbsp or 32g

• Pepper

  Spices, black

  1 dash or 0.1g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Salt

  Table

  1 dash or 0.4g

Directions

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.
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.
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.
5. Halve and pit the avocados; slice the flesh crosswise while still in the skin and scoop out with a spoon.
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.
7. Thinly slice the mozzarella.
8. Wash and dry the 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!

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