CAPRESE AVOCADO SALAD
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of CAPRESE AVOCADO SALAD calories by ingredient
Introduction
https://damndelicious.net/2014/05/26/caprese-avocado-salad/print/ https://damndelicious.net/2014/05/26/capre
se-avocado-salad/print/
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
Directions
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