Ingredients

The following ingredients have 6 Servings
  • 1/4 cup + 2 tablespoons balsamic vinegar
  • 3 tablespoons avocado or olive oil
  • 1 tablespoon coconut sugar (or date syrup (for Whole30))
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1.5 lbs boneless skinless chicken thighs
  • Sea salt and black pepper
  • Avocado oil (for the grill or skillet)
  • 5 cups romaine lettuce (roughly chopped)
  • 1 cup cherry or grape tomatoes (sliced)
  • 1/3 cup packed basil leaves (torn or sliced)
  • 1 large avocado
  • Salt and pepper (to season)
  • 1/2 cup mini mozzarella cheese balls (cut in half (optional))

Instruction

  • Place the chicken in a large shallow bowl and sprinkle with sea salt and black pepper.
  • In a measuring cup, whisk together the marinade/dressing ingredients and pour HALF of this mixture over the chicken to marinate. Set the remaining mixture aside - this will be the dressing.
  • Using tongs, turn the chicken pieces to coat, cover, and refrigerate for at least 15 minutes.
  • Heat a grill or large heavy skillet over medium high heat and brush or drizzle with oil. Add the chicken thighs and cook for about 4-6 minutes on each side, adjusting the heat to prevent the outside from burning, until cooked through. Remove to a cutting board while you arrange the salad.
  • In a large serving bowl, arrange the chopped romaine, tomatoes and basil. Peel, pit and slice the avocado and arrange on the salad. If using the mozzarella, arrange it around the salad.
  • Slice the chicken and arrange over the salad. Serve with the dressing on the side or drizzle it on before serving. Enjoy!