Avocado Chicken Caprese Salad Recipe
This easy Avocado Chicken Caprese Salad Recipe Makes Dinnertime Delicious!
We love this Avocado Chicken Caprese Salad because it’s so delicious but it’s enough to fill up you for a healthy but darn yummy meal!
Summer is here and it’s nice to have a nicely seasoned, easy to prepare meal. I’m forever looking for new meals to cook for my husband because he is more adventurous than I am when it comes to eating. He loves veggies and fruits, meats and spices. I found a way to make chicken for him that he actually loves. This Avocado Chicken Caprese Salad Recipe will make all those around your table asking for seconds.
The first thing I had to do was cook the chicken. My husband has been on this health kick recently and wants no fried foods, no fatty chicken thighs (which are his favorite) and he doesn’t want bland food. So, I took the huge chicken breasts and cut them down the middle, like filleting fish. I seasoned them with garlic powder, onion powder, Italian seasoning, salt and pepper. Season both sides of the chicken
Use a little olive oil in a frying pan and saute it until it’s cooked. With the chicken, I like to cook it once on each side and then put it in the oven to finish it off. This way I don’t over cook the chicken. I also have a cast iron skillet that is also a grill pan. I use this for my chicken because I love grill marks on it. When I use this pan, I pour the olive oil on the chicken, rub it all over it, then season it before I put it in the hot grill pan. Don’t fret if you don’t have that pan. A non-stick pan works just as good.
While the chicken is cooking, you’ll need to make the balsamic reduction. This is the easiest thing you’ll ever make. For the glaze, all you do is take balsamic vinegar and put it in a small saucepan and reduce it down until it’s nice and thick. I started my glaze out with about 1/2 cup balsamic vinegar and brought it to a boil. I reduced the heat to a simmer and let it go. Once it is as thick as you’d like it, turn it off. It’s ready. Seriously, it’s that easy.To assemble this very easy dinner, layer the chicken and other ingredients together. I take the sliced avocado, the sliced tomatoes and the cheese and make it pretty on top of the chicken. The hot chicken will melt the sliced mozzarella. The cheese can be shredded, fresh or sliced (like for sandwiches). I used the slices in my dinner because I always have it on hand. I would love to use fresh, but who keeps that in their fridge?
I drizzle the balsamic on my chicken that has been layered with so much yumminess. Top with fresh basil. When I made this, I wasn’t able to serve it with anything because he stole the plate so fast! It was gone before he sat down. In fact, he’s still talking about the avocado chicken. Wild rice, asparagus or some other fresh vegetable will be great accompaniments.
- 2 Avocado
- Garlic powder
- Onion powder
- 2 medium tomatoes
- Balsamic vinegar
- Italian seasoning
- Salt and freshly ground black pepper
- Olive oil
- 4 slices mozzarella cheese
- 2 boneless skinless chicken breasts
- Start preparing the chicken by cutting it in half (like filleting a fish).
- Rub each piece in olive oil and season with dried Italian seasoning, onion powder and garlic powder.
- Saute each piece of chicken until it’s cooked through.
- Layer each piece of chicken with avocado, tomatoes and mozzarella.
- Drizzle with balsamic vinegar that has been reduced down to a glaze.
- Top each piece with fresh basil.