Caprese Chicken and Avocado Chopped Salad

Ingredients

• 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 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

Directions

1. For the chicken, combine the olive oil, basil, garlic, and lemon juice in a small bowl with a whisk, then add salt and pepper, about 1/2 tsp of each. Mash the basil into the bowl with the back of a spoon so it releases more flavor. Put the chicken in a resealable bag, use a meat mallet to flatten the thicker areas until the pieces are an even thickness, then add the basil marinade and spread it over the chicken. Close the bag, pushing out the extra air as you go, massage the marinade around the chicken, and refrigerate for 2 – 6 hours. Heat a grill over medium high heat to 425 – 450 degrees. Lightly oil the grill grates with olive oil, then set the chicken on the grill. Cook, turning once at the midway point, until done, about 4 – 5 minutes per side; an instant read thermometer inserted into the center of the chicken should read 165 degrees. Move the chicken to a cutting board, rest it for 10 minutes, then cut it into cubes.
2. For the dressing, whisk the vinaigrette ingredients together in a jar until smooth and blended. If you prefer, put the lid on tightly and shake it instead.
3. For the salad, add the lettuce to a large salad bowl while the chicken cools. Scatter the mozzarella, tomatoes, avocados, and basil over the top, then add the chicken. Gently toss everything together and pour the balsamic vinaigrette over the salad, or portion the salad onto plates and spoon on as much dressing as you like. Serve right away.