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Caprese Avocado Salad

A light, refreshing salad loaded with mozzarella, tomatoes, basil and avocado with a sweet balsamic reduction!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Course: Main Course , Salad , Appetizer
Cuisine: American

Ingredients

  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar packed
  • 1 tablespoon olive oil
  • 2 boneless skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper to taste
  • 6 cups chopped romaine lettuce
  • 6 ounces ovaline fresh mozzarella
  • 1 cup cherry tomatoes halved
  • 1 avocado halved, seeded, peeled and diced
  • ¼ cup basil leaves chiffonade

Instructions

    Cup of Yum
  1. 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.
  2. Heat olive oil in a medium skillet over medium high heat.
  3. 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.
  4. 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.
  5. Serve immediately.