Caprese Avocado Salad

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.