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Avocado Caprese Salad with Grilled Chicken.

  • 2
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 1 small pkg
    fresh basil
  • 1 (8 oz) pkg
    fresh mozzarella cheese
  • 2 cloves
  • 1 pint
    grape tomatoes
  • 2 (5 oz) pkgs
    spring mix (mixed greens)
    balsamic vinegar
    black pepper
    Dijon mustard
    extra virgin olive oil
  • 1
    Heat a grill pan, outdoor grill, or skillet over medium heat.
  • 2
    Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.
    1 ½ lb chicken breasts, boneless skinless
    ½ tsp salt
    ½ tsp black pepper
  • 3
    Coat the grill or skillet with oil. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.
    1 tbsp extra virgin olive oil
  • 4
    Peel and mince the garlic. In a small bowl, prepare the dressing by whisking together the minced garlic, olive oil, vinegar, Dijon, salt, and pepper. Set aside.
    2 cloves garlic
    6 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    ½ tsp Dijon mustard
    ½ tsp salt
    ½ tsp black pepper
  • 5
    Halve and pit the avocados; slice the flesh crosswise while still in the skin and scoop out with a spoon.
    2 avocados
  • 6
    Wash the tomatoes and basil. Halve the tomatoes. Pick the basil leaves off the stems; discard the stems and thinly slice the leaves crosswise into ribbons.
    1 pint grape tomatoes
    1 small pkg fresh basil
  • 7
    Thinly slice the mozzarella.
    1 (8 oz) ball fresh mozzarella cheese
  • 8
    Wash and dry the mixed greens.
    2 (5 oz) pkg spring mix (mixed greens)
  • 9
    Slice the chicken crosswise on a angle.
  • 10
    Arrange a bed of the mixed greens on a plate, top with the tomatoes, avocado slices, mozzarella, and chicken. Sprinkle with basil and drizzle with balsamic vinaigrette. Enjoy!