Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken breasts
  • 3 Tbsp olive oil
  • 1/3 cup slightly packed chopped fresh basil
  • 1 clove garlic, (minced)
  • 1 Tbsp fresh lemon juice
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic, (minced)
  • 1 1/2 Tbsp honey
  • 2 1/2 tsp dijon mustard
  • Salt and freshly ground black pepper, (to taste)
  • 1 large head Romaine lettuce, (chopped)
  • 8 oz fresh mozzarella pearls
  • 10 oz cherry tomatoes
  • 2 medium avocados, (diced)
  • 3 Tbsp chopped fresh basil

Instruction

  • For the chicken: In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil).
  • Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. 
  • Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 6 hours.
  • Preheat a grill to 425 - 450 degrees over medium high heat*. Brush grill grates lightly with olive oil then place chicken on grill. 
  • Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). 
  • Transfer to a cutting board and let rest 10 minutes then dice into cubes.
  • For the dressing: Whisk all vinaigrette ingredients in a jar (or cover and seal jar and shake) until well combined.
  • For the salad: While chicken is cooling, add lettuce to a large salad bowl. Top with mozzarella, tomatoes, avocados and basil. Add chicken. 
  • Toss lightly then drizzle balsamic vinaigrette over salad, or plate and drizzle desired amount of dressing over each serving. Serve immediately.