CAPRESE AVOCADO SALAD
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 tbsp Balsamic Vinegar 3 tsp packed Brown Sugar 1 tbsp Olive Oil 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 1 dash Salt 1 dash Pepper, black 6 cup, shredded Romaine Lettuce (salad) 6 serving Mozzarella Pearls, Fresh, Bel Gioioso (11 balls, 2.5g each) 1 cup Tomatoes - sm cherry tomatoes 1 fruit without skin and seeds Avocados, California (Haas) 4 tbsp Basil
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
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
Nutritional Info Amount Per Serving
- Calories: 817.7
- Total Fat: 42.2 g
- Cholesterol: 206.3 mg
- Sodium: 388.4 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 13.4 g
- Protein: 74.7 g
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