Description
This fresh and light caprese avocado salad features a sweet balsamic drizzle, delicious mozzarella pearls, juicy cherry tomatoes, and fragrant basil. An easy and healthy summer dish!
Ingredients
Salad
- 4 cups mixed baby greens or baby spinach
- 2/3 pint cherry tomatoes
- 1 avocado
- 8 oz mozzarella cheese pearls
- 1 bunch fresh basil (about 10 medium leaves)
- 2 cups grilled chicken, chopped (about 2 medium boneless, skinless breasts)
- pinch of sea salt
- pinch of black pepper
- extra virgin olive oil, to drizzle
Balsamic Reduction
- 1/2 cup good quality balsamic vinegar
- 1 tsp honey (or brown sugar)
Instructions
Balsamic Reduction
- In a small saucepan over medium heat, mix together the balsamic vinegar and honey.
- Bring to a simmer and cook, uncovered, stirring occasionally, on low heat for about 15 minutes.
- The reduction is done when the mixture reduces by half and the glaze is just starting to lightly coat the spoon. Take the glaze off the heat – it will keep thickening some as it cools.
Assembling the Salad
- Chop the baby greens and place in a medium salad bowl.
- Cut the cherry tomatoes in half. Slice the avocado. Add the tomatoes, avocado, and mozzarella to the bowl. Top with the chopped chicken.
- Sprinkle with a dash of salt and pepper. Drizzle with olive oil and the balsamic reduction. Enjoy!
Notes
Season the chicken breasts with salt, pepper, and Italian seasoning if you are grilling them. Alternatively, use any leftover or rotisserie chicken.
The cooking time for the balsamic reduction may be longer if you are doubling the recipe and shorter if you are cutting it in half.
The balsamic reduction will keep well in the refrigerator for weeks if stored in an airtight container.
The salad will keep well in the refrigerator for up to 3 days if stored in an airtight container. Be sure to add the avocado and drizzle right before enjoying.Â
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Side, Main
- Method: Stove-top
- Cuisine: American