Description
A fresh and warm salad featuring seasoned chicken, creamy avocado, juicy tomatoes, and mozzarella, all drizzled with a bright balsamic-lemon dressing.
Ingredients
Scale
- 4 cups mixed salad greens, washed and spun dry
- 2 small boneless, skinless chicken breasts (about 1 lb)
- 1 large ripe but firm avocado, peeled, pitted, sliced
- 1–1½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella, small balls or sliced
- 3 tbsp extra-virgin olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp lemon juice, fresh
- 1 small garlic clove, minced
- ½ tsp Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, torn
- Optional: a drizzle of balsamic reduction or a pinch of red pepper flakes
Instructions
- Pat chicken dry and season with salt, pepper, and a light drizzle of olive oil.
- Preheat a grill pan or skillet over medium-high heat.
- Cook the chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
- While the chicken cooks, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon (if using), and a pinch of salt and pepper.
- Assemble the salad by spreading greens on a plate or bowl. Add sliced tomatoes, mozzarella, and avocado. Place the warm chicken on top and drizzle dressing over everything. Scatter torn basil leaves on top.
- Serve right away while the chicken is still warm for the best contrast between warm protein and cool avocado.
Notes
Use room-temperature mozzarella for best texture. Slice avocado just before serving to maintain its color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg