CHICKEN AVOCADO CAPRESE SALAD
Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad! Weight Watchers Smart Points: 8 per serve ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
Provided by Karina
Categories Salad
Time 20m
Number Of Ingredients 13
Steps:
- Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
- Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
- Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.
Nutrition Facts : Calories 426 kcal, Carbohydrate 10 g, Protein 22 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 115 mg, Sodium 692 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
GRILLED BALSAMIC CHICKEN
I love the unique flavor of Balsamic Vinegar. This is one of my favorite ways to grill chicken. I would suggest doubling the marinade if you want more to use as a dipping sauce. This marinade is also excellant on Pork Chops! NOTE: Plan Ahead! Marinate 4-6 hours or overnight. Not included in cook time.
Provided by kittycatmom
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
- Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
- Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.
Nutrition Facts : Calories 193.9, Fat 3.7, SaturatedFat 0.7, Cholesterol 75.5, Sodium 312.3, Carbohydrate 11.3, Fiber 0.7, Sugar 8.6, Protein 26.3
CHERRY TOMATO AVOCADO SALAD
Make and share this Cherry Tomato Avocado Salad recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Gently toss ingredients together and serve on a bed of fresh Bibb lettuce.
Nutrition Facts : Calories 202, Fat 17.9, SaturatedFat 2.6, Sodium 10.3, Carbohydrate 11.7, Fiber 5.9, Sugar 1.9, Protein 2.2
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BALSAMIC CHICKEN SALAD – WELLPLATED.COM
From wellplated.com
5/5 (6)Total Time 55 minsCategory SaladCalories 542 per serving
- In a small bowl or large measuring cup, briskly whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until blended.
- Place the chicken breasts in a shallow dish or large ziptop bag and pour half of the balsamic mixture over the top. Cover the dish (or seal the bag) and refrigerate for at least 30 minutes or up to 2 hours. Reserve the other half of the (unused) balsamic mixture for serving.
- Spray an indoor grill pan or a regular nonstick pan with nonstick spray and heat to medium high. Remove the chicken breasts from the marinade, shaking off any excess. Discard the used marinade. Once the grill pan is hot, place the chicken breasts the pan and cook for 3 minutes. Flip, then cook for 3 minutes on the other side. Flip the chicken back to the first side, then reduce the heat to medium. Continue cooking the chicken for an additional 9 to 10 minutes, turning once or twice, until it is cooked through and reaches an internal temperature of 165 degrees F. The actual cooking time may vary depending upon the thickness of your chicken. Remove to a plate, cover with foil to keep warm, and let rest for 5 minutes. Cut into bite-size pieces or longer slices as you prefer.
- To serve: Place the spinach, blackberries, and onion in a large serving bowl. Drizzle with remaining dressing, then toss to coat. Place the avocado and chicken on top, then sprinkle with the feta, basil, and pecans. Enjoy immediately.
CALIFORNIA AVOCADO CHICKEN | GIMME DELICIOUS
From gimmedelicious.com
Ratings 7Calories 457 per servingCategory Main Course
- Marinate chicken: In a large bowl, chicken, garlic, balsamic vinegar, and seasoning. Stir until chicken is fully coated. Cover and place in the fridge to marinate for 30 minutes or up to 24 hours.
- To Cook Chicken: Heat a large heavy-duty pan or skillet to medium-high heat and grill chicken 8-10 minutes per side or until cooked through. Top with mozzarella cheese and avocado tomato mixture and serve right away!
- To Make Avocado Tomato Salsa: While the chicken is cooking, Add the diced avocado, diced tomato, chopped basil, olive oil, juice of ½ lemon, and a dash of salt and pepper to a medium bowl. Gently stir to combine. Cover until ready to use.
15 MINUTE AVOCADO CAPRESE CHICKEN SALAD | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
4.9/5 (19)Total Time 15 minsCategory SaladCalories 352 per serving
- In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil & vinegar separation. Set aside.
- Heat grill to medium high heat. add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
- In a large bowl add spring mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
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