Caprese Avocado Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.25 tsp Italian Herb Seasoning - McCormick (by JCO0715) 1 dash Salt 1 dash Pepper, black 1 fruit without skin and seeds Avocados, California (Haas) 1 cup Tomatoes - sm cherry tomatoes 8 tbsp Balsamic Vinegar 6 tsp packed Brown Sugar 1 tbsp Extra Virgin Olive Oil 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 6 cup, shredded Romaine Lettuce (salad) 1 cup, shredded Mozzarella Cheese, whole milk
To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.
Serve immediately.
Serving Size: 1
Number of Servings: 4
Recipe submitted by SparkPeople user KAI_KANONG1.
Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.
Serve immediately.
Serving Size: 1
Number of Servings: 4
Recipe submitted by SparkPeople user KAI_KANONG1.
Nutritional Info Amount Per Serving
- Calories: 389.7
- Total Fat: 19.8 g
- Cholesterol: 95.2 mg
- Sodium: 305.8 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 4.9 g
- Protein: 35.4 g
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