Chicken-Avocado Caprese Salad

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 45 minutes

Ingrédients

3 tbsp. balsamic vinegar

1 tbsp. pure maple syrup

1 tsp. Dijon mustard

Kosher salt

1/2 c. extra-virgin olive oil

2 boneless, skinless chicken breasts (about 1 lb. total)

3/4 tsp. Italian seasoning

Freshly ground black pepper

2 heads romaine lettuce, thinly sliced (about 8 c.)

2 small or 1 large avocado, halved, thinly sliced

1 (12-oz.) container mini mozzarella balls, drained, halved or quartered if large

1 c. cherry or grape tomatoes, halved

1/2 c. packed fresh basil leaves, thinly sliced

Instructions

In a medium bowl, whisk vinegar, syrup, mustard, and 3/4 teaspoon salt. While whisking, slowly pour in oil until combined.

Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2"-thick pieces. Transfer chicken to a large bowl; season all over with Italian seasoning, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour 1/4 cup balsamic dressing over chicken; refrigerate remaining dressing until ready to use. Turn chicken to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours.

Prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat). Grill chicken, turning halfway through, until golden brown and just cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly.

Meanwhile, divide lettuce, avocado, mozzarella, tomatoes, and basil among bowls. Thinly slice chicken and arrange in bowls. Drizzle with reserved dressing.

Nutrition

• Calories: 911
• Lipides Totaux: 68 g
• Lipides Saturés: 18 g
• Acides Gras Trans: 0 g
• Cholestérol: 166 mg
• Sodium: 1243 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 9 g
• Protéines: 54 g