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- 2 boneless, skinless chicken breasts - 2 tablespoons balsamic vinegar - 1 tablespoon olive oil - Salt and freshly cracked black pepper, to taste - 1 teaspoon garlic powder - 2 large ripe avocados, diced - 2 cups cherry tomatoes, halved - 8 ounces fresh mozzarella balls, halved - 1 cup fresh basil leaves, torn - 2 tablespoons balsamic glaze (for drizzling) For balsamic vinegar, I recommend using a high-quality brand like Colavita or Pompeian. These brands offer rich flavor and good acidity. You can also use a white balsamic vinegar for a milder taste. For olive oil, look for extra virgin options like California Olive Ranch or Lucini. They add depth to your dish. When it comes to fresh mozzarella, choose brands like BelGioioso or Galbani for creamy texture and flavor. You can use burrata as an alternative for a richer experience. This salad serves four and provides a balanced meal. Each serving contains approximately: - Calories: 400 - Protein: 30 grams - Fats: 28 grams - Carbohydrates: 14 grams - Fiber: 8 grams This salad is not only tasty but also packed with healthy fats from avocados and protein from chicken. Enjoy this delightful dish, knowing it fuels your body right! To start, you need to marinate the chicken. Grab a mixing bowl. In it, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, salt, pepper, and 1 teaspoon of garlic powder. Mix until everything blends well. Next, add 2 boneless, skinless chicken breasts. Make sure they are well coated in the marinade. Cover the bowl and let it sit. It can rest at room temperature for 30 minutes or in the fridge for up to 2 hours. This adds flavor and makes the chicken juicy. Now, it’s time to cook the chicken. Preheat your grill or grill pan to medium-high heat. Once it’s hot, take the chicken out of the marinade. Place the chicken on the grill. Cook it for about 6-7 minutes on each side. You want the internal temperature to reach 165°F (75°C). This ensures the chicken is safe to eat. Once cooked, remove it from the grill. Let it rest for 5 minutes before slicing. Resting helps keep the juices inside. Next, let’s put the salad together. In a large bowl, combine 2 diced avocados, 2 cups of halved cherry tomatoes, and 8 ounces of halved fresh mozzarella balls. Gently fold these together to avoid mashing the avocados. After that, slice the rested chicken into thin strips against the grain. Add the chicken to the salad mixture. Now, take 1 cup of fresh basil leaves and tear them by hand. This releases their rich aroma. Add the basil to the bowl. Drizzle with 2 tablespoons of balsamic glaze. Toss everything gently to coat well. Serve it in individual plates or a large bowl. For a nice touch, drizzle more balsamic glaze on top. Enjoy your Balsamic Chicken Avocado Caprese Salad! For more details, check the Full Recipe. To cook chicken well, start with good marination. Marinate the chicken for at least 30 minutes. This adds flavor and keeps it moist. When grilling, keep an eye on the temperature. Use a meat thermometer to check for 165°F (75°C). This ensures the chicken is safe to eat. Let the chicken rest for five minutes before slicing. This keeps the juices inside and makes it tender. Choosing the right avocados is key to your salad. Look for avocados that feel slightly soft when you squeeze them gently. A ripe avocado should have a dark green to black skin. Avoid ones with large dark spots or cracks. If they are too hard, leave them out at room temperature for a few days. You can speed up ripening by placing them in a paper bag with a banana. Make your salad look amazing by layering the ingredients. Start with a base of tomatoes and mozzarella. Then, add the diced avocado. Slice the chicken into thin strips and arrange them on top. Finish with fresh basil leaves for color. Drizzle balsamic glaze over the salad just before serving. This adds shine and flavor. A well-presented salad makes it more inviting to eat. {{image_4}} You can change this salad with seasonal veggies. In summer, try adding zucchini or bell peppers. In fall, use roasted butternut squash or Brussels sprouts. These vegetables add taste and color. They also boost nutrients. You can roast or grill them for a smoky flavor. Just slice them thin, toss them in olive oil, and cook until tender. If you want a different protein, consider tofu or shrimp. Tofu is great for a vegan option. Press it first to remove excess water. Marinate it like the chicken. Grill or sauté until golden. Shrimp is quick and tasty. Just season them with the same marinade. Cook until pink and firm. Both options keep the dish light and healthy. To make this salad a full meal, add grains. Quinoa or farro work well. Cook them according to package instructions. Mix them in with the salad base for extra fiber. This addition makes it filling and satisfying. You can also use whole grain pasta for a heartier touch. It adds a nice texture and flavor to every bite. For the full recipe, check the link. To store leftovers, place the salad in an airtight container. Keep it in the fridge. The salad stays fresh for about 2 days. However, the avocado may brown faster. To slow this down, add lemon juice to the avocado pieces before storing. When reheating chicken, keep it moist. You can use a microwave or oven. If you use a microwave, cover the chicken with a damp paper towel. Heat it in short bursts, checking every 30 seconds. If using an oven, wrap the chicken in foil. Set the oven to 350°F (175°C) and heat for about 10 minutes. This keeps the chicken juicy and tasty. You can prepare the salad ingredients ahead of time. Dice the avocados and tomatoes but add them to the salad just before serving. Store them in separate containers to keep everything fresh. Pre-cook the chicken and slice it. Store the slices in the fridge for up to 3 days. This makes it easy to whip up the salad quickly. For the full recipe, check out the details above! Yes, you can use store-bought balsamic glaze. It saves time and adds flavor. Just drizzle a bit on top of your salad. Make sure to check the label for quality. A good glaze is thick and sweet. If you can't find fresh mozzarella, use burrata or feta cheese. Burrata has a creamy texture, while feta offers a tangy taste. Both will work well in this salad. You can also try vegan cheese for a dairy-free option. To make this salad vegan, skip the chicken and cheese. You can add marinated tofu or chickpeas for protein. Avocados and tomatoes will still keep it fresh and tasty. Use a plant-based balsamic glaze to complete the dish. You can prep some ingredients ahead of time. Chop the veggies and marinate the chicken early. Store each part separately in the fridge. Just assemble it right before serving for the best taste and texture. This salad is best enjoyed fresh. However, it can last 1-2 days in the fridge. Keep the dressing separate to avoid soggy ingredients. Store it in an airtight container for freshness. Absolutely! You can swap chicken for grilled shrimp or sliced steak. Each option adds a unique flavor. Just adjust the cooking time for different meats to ensure they are safe to eat. Cherry tomatoes are ideal for this salad. They are sweet and bite-sized. You can also use grape tomatoes or any other small variety. Just make sure they are ripe for the best flavor. Yes, this salad is naturally gluten-free. All the ingredients used, like chicken, avocados, and tomatoes, are safe for a gluten-free diet. Always check your balsamic glaze for any hidden gluten sources. You can check the full recipe for Balsamic Chicken Avocado Caprese Salad to get all the details. This blog post covered essential ingredients, step-by-step cooking, and unique tips. You learned how to marinate chicken and assemble a fresh salad. I provided variations to keep meals exciting and storage tips for leftovers. Remember, cooking is about creativity and fun. Don’t be afraid to try new things and make this recipe your own. Enjoy the process, and happy cooking!

Balsamic Chicken Avocado Caprese Salad

Elevate your mealtime with this delicious Balsamic Chicken Avocado Caprese Salad that’s perfect for any occasion! Featuring juicy grilled chicken, creamy avocados, fresh mozzarella, and vibrant cherry tomatoes, this recipe is bursting with flavor and nutrition. Ready in just 1 hour, it's an easy, crowd-pleasing dish. Click through for the full recipe and make your mealtime unforgettable!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons balsamic vinegar

1 tablespoon olive oil

Salt and freshly cracked black pepper, to taste

1 teaspoon garlic powder

2 large ripe avocados, diced

2 cups cherry tomatoes, halved

8 ounces fresh mozzarella balls, halved

1 cup fresh basil leaves, torn

2 tablespoons balsamic glaze (for drizzling)

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and garlic powder until well combined. Add the chicken breasts, ensuring they are fully coated with the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor infusion.

    Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and place it on the grill. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the meat is no longer pink in the center. Once done, take the chicken off the grill and let it rest for 5 minutes to retain its juices.

      Prepare the Salad Base: In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, and mozzarella balls. Use a gentle folding motion to toss them together without mashing the avocados.

        Slice the Chicken: After the chicken has rested, slice it into thin strips against the grain. Add the sliced chicken to the salad mixture for an attractive presentation and balanced flavor distribution.

          Add Fresh Basil: Tear the fresh basil leaves by hand to release their aroma and add them to the salad bowl. Drizzle the salad with balsamic glaze and gently toss everything together to ensure an even coating of flavors.

            Serve: Portion the salad into individual plates or serve it in a large communal bowl. For an extra touch, drizzle a bit more balsamic glaze over the top before presenting it at the table.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: For a striking presentation, serve the salad on a large platter. Arrange the salad mixture in the center, then garnish with additional basil leaves and a light sprinkle of sea salt for an elevated finishing touch.