Grilled Chicken Caprese Salad
Adding a perfectly grilled juicy chicken breast to a caprese salad turns it into a hearty meal bursting with fresh flavors.
Ingredients
- 2 boneless, skinless chicken breasts, grilled
- 8 oz mozzarella cheese balls
- 1 cup cherry tomatoes, cut in half
- 1 avocado, peeled, pitted and sliced
- ¼ cup basil leaves, roughly chopped
- 10 oz bag spring mix lettuce or baby spinach leaves
- 1 lemon
- freshly cracked black pepper, as garnish
Balsamic Vinaigrette:
- ¼ cup olive oil
- ⅓ cup balsamic vinegar
- 1 tbsp dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp lemon pepper
- ¼ tsp dried basil
- seasoned salt & pepper, to taste
Instructions
Make Balsamic Vinaigrette:
- Place olive oil, balsamic vinegar, dijon mustard, garlic powder, onion powder, lemon pepper, dried basil, seasoned salt and pepper in a jar.
- Seal jar with a lid and shake until dressing is well combined.
Assemble Salad:
- Place lettuce in a large bowl and toss with the Vinaigrette.
- Divide dressed lettuce into two bowls or large plate.
- Top lettuce in each bowl with a sliced grilled chicken breast, ½ of the sliced avocado, ½ of the cheese, ½ of the cherry tomatoes, and ½ of the basil leaves.
- Top each salad with a generous squeeze of fresh lemon juice.
- Garnish with freshly cracked black pepper to serve.