Avocado Chicken Salad
1 boneless skinless chicken breast
Salt & pepper to season chicken
½ cup of halved fresh mozzarella balls
1 avocado, chopped
Fresh mix salad (about 3-4 cups)
½ cup of halved cherry tomatoes
¼ cup of fresh diced basil
1 garlic clove, minced
1 teaspoon of dry basil
1 tablespoon of mustard
1 tablespoon of lemon juice
¼ cup of balsamic vinegar
⅓ cup of olive oil
Salt & pepper to taste
In a small bowl, mix garlic, dry basil, mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil & vinegar separation. Set aside.
Heat grill to medium high heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink color.
In three small salad bowls, divide the fresh salad mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
Serve with balsamic vinaigrette
1 salad Calories: 498 Fat: 40 g Carbohydrates: 10 g Sugar: 4 g Sodium: 310 mg Fiber: 4 g Protein: 26 g Cholesterol: 65 mg
Total Time: 15 minutes: 3 minutes for preparation and 12 minutes for cooking.
In the following video, Laura Vitale changes a little bit the recipe and varies some ingredients and the vinaigrette but it is the art of cooking.
• Basil: A sweet-smelling herb of the mint family whose leaves are used in cooking.
• Clove: one of the small bulbs formed in certain plants, as garlic.
• Minced: to chop into very small pieces.