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Ingredients
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- 4 tablespoons extra virgin olive oil
- ½ medium lemon, juiced
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 boneless skinless chicken breasts, pounded to an even thickness (about ¼-inch thick)
- 1 cup balsamic vinegar
- ¼ cup honey
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- 5 cups Iceberg lettuce, washed and dried
- 1 medium avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup mini mozzarella pearls
- ¼ cup basil leaves, thinly sliced
Instructions
- Whisk olive oil, lemon juice, balsamic vinegar, salt, and pepper in a bowl; marinate chicken for 10-15 minutes.
- Heat skillet over medium-high heat; cook chicken for 3-5 minutes on each side until cooked through.
- In a saucepan, boil balsamic vinegar; reduce heat and thicken with honey.
- In a bowl, combine lettuce, avocado, tomatoes, mozzarella, and basil; add chicken on top.
- Drizzle with balsamic reduction and olive oil mixture; serve immediately.
Notes
Pound chicken evenly for better cooking.
Use fresh basil for enhanced flavor.
Prepare balsamic reduction for optimal taste balance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 90