Ingredients
For the Chicken
- 2 chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
For the Salad
- 1 cup cherry tomatoes, sliced in half
- 1 avocado, sliced
- 1 cup fresh mozzarella balls
- Fresh basil leaves, rolled up and thinly sliced
Instructions
- Cook the chicken. Preheat the oven to 450°F (232°C). Brush the chicken breasts with olive oil and evenly sprinkle with paprika, salt, and freshly cracked black pepper. Place the chicken breasts on a baking sheet and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and slice into strips. Set aside until ready to assemble the salad.
- Make the balsamic glaze. In a small saucepan over medium heat, combine the balsamic vinegar and brown sugar. Whisk continuously until the sugar dissolves. Bring the mixture to a boil, then reduce the heat and let it simmer while stirring frequently for 8-10 minutes or until thickened into a glaze consistency. Remove from heat and allow it to cool slightly.
- Build the salad. In a large bowl or on a serving plate, combine the halved cherry tomatoes, sliced avocado, fresh mozzarella balls, and sliced basil leaves. Arrange the sliced chicken strips on top. Drizzle generously with the balsamic glaze just before serving. Serve immediately to enjoy the fresh textures and flavors.
Notes
- Make sure not to overcook the chicken to keep it juicy and tender.
- The balsamic glaze can be prepared ahead and stored in the refrigerator for up to a week.
- For a low-sugar option, reduce or omit the brown sugar in the glaze.
- Use fresh, ripe avocados for the best flavor and texture.
- This salad is best served fresh to enjoy the creamy avocado and crisp tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Low Fat
