Chicken Avocado Caprese Salad

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  0.3 cup Vinegar, Balsamic
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp Brown sugar
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  1 tsp Garlic
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  1 tsp Basil, Dried
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  1 tsp 1 teaspoon salt
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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  5 cup Lettuce, Romaine
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  1 Avocado(150g)
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  1 cup Tomato, Cherry
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  0.5 cup Cheese, Bocconcini, Fresh Mozzarella

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)

Instructions

1. 1Whisk together the balsamic vinegar, olive oil, brown sugar, and minced garlic in a small bowl until combined. Divide the dressing in half—use one half to coat the chicken thighs in a shallow dish, stirring to evenly coat. Reserve the remaining half as dressing for serving.
2. 2Heat about 1 teaspoon of olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
3. 3Place the marinated chicken thighs in the skillet and cook 6–8 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 3–5 minutes.
4. 4While the chicken rests, slice the avocado, halve the cherry tomatoes, tear the romaine lettuce into bite-sized pieces, and chop the fresh basil into thin strips.
5. 5Slice the rested chicken into strips.
6. 6Divide the romaine lettuce evenly among 4 airtight containers. Layer each with avocado slices, cherry tomatoes, chicken strips, and bocconcini while the chicken is still warm.
7. 7Top each salad with fresh basil strips, season with salt and pepper, and drizzle with the reserved dressing.
8. 8Seal containers and refrigerate until ready to serve—up to 4 days.