Indulge in our Grilled Chicken Avocado Salad—a speedy yet satisfying meal packed with protein and healthy fats. With tender chicken, creamy avocado, ripe tomatoes, fresh mozzarella, and basil, it's a flavor-packed delight perfect for any meal. Topped with a heavenly balsamic dressing, it's a true masterpiece and a beloved family favorite!
Grilled Chicken Avocado Salad Instruction - Step by Step
Grilled Chicken
Ingredients
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6 skinless, bone-in chicken thighs
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 teaspoon salt
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Cracked black pepper, to taste
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1 tablespoon olive oil (or cooking oil spray)
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2 tablespoons minced garlic
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1/3 cup balsamic vinegar
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2 1/2 tablespoons packed brown sugar
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1 1/2 cups grape or cherry tomatoes, divided
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8 oz (250 g) fresh mozzarella cheese (or Bocconcini), sliced into 6 pieces, each about 1/2 inch thick
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1/4 cup fresh basil leaves, chiffonade
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Optional Balsamic Glaze:
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1/3 cup balsamic vinegar
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2 tablespoons packed brown sugar
Instructions for Grilled Chicken
Begin by preheating your oven to 210°C (410°F). Season each chicken thigh with dried oregano, dried basil, salt, and cracked black pepper.
Next, heat olive oil (or use a light spray of cooking oil) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken thighs on both sides until they achieve a golden brown color, approximately 4 minutes per side. Once seared, transfer the chicken to a plate and drain most of the excess oil, leaving about a teaspoon in the pan.
Return the skillet to the stove and fry the minced garlic until fragrant, about 1 minute. Then, add balsamic vinegar and brown sugar to the skillet, stirring to combine. Allow the mixture to simmer, stirring occasionally, until it thickens into a glaze, which should take around 5-6 minutes.
Once the glaze has thickened, return the chicken to the skillet, turning it to evenly coat it in the glaze. Add 1 cup of grape or cherry tomatoes, whole, around the chicken in the skillet. Then, transfer the skillet to the preheated oven and bake until the chicken is thoroughly cooked, approximately 30 minutes.
After the chicken has cooked, top each thigh with a slice of fresh mozzarella cheese and return the skillet to the oven for an additional 5 minutes, or until the cheese has melted.
While the cheese is melting, slice the remaining 1/2 cup of tomatoes in half. Once the cheese has melted, place the tomato halves on top of the melted cheese. Pour some of the balsamic sauce from the skillet over the top and garnish with fresh basil leaves.
Let's make the salad
Ingredients for Salad:
- 4 boneless, skinless chicken thigh fillets
- 5 cups Romaine or cos lettuce leaves, rinsed and dried
- 1 sliced avocado
- 1 cup sliced cherry or grape tomatoes
- 1/2 cup mini mozzarella or bocconcini cheese balls
- 1/4 cup thinly sliced basil leaves
- Salt and pepper to taste
Following that, assembling the salad is incredibly quick. Simply combine all the ingredients in a bowl and toss with the reserved dressing.
Tender, flavorful balsamic chicken, accompanied by ripe grape or cherry tomatoes, and delicate baby mozzarella balls (or bocconcini).
Substitutions
Feel free to swap grape tomatoes with cherry tomatoes, or opt for chopped Roma tomatoes if preferred. While fresh mozzarella balls are recommended, any size will do if mini ones aren't available. As for the base, you can use Romaine, butter, iceberg, or spinach lettuce interchangeably.
Summary Instructions
Combine the marinade ingredients by whisking them together. Put the chicken in a shallow dish and pour 4 tablespoons of the dressing/marinade over it, ensuring the chicken is evenly coated. Save the remaining marinade, untouched, to use later as a dressing.
Heat approximately one teaspoon of oil in a large grill pan or skillet over medium-high heat. Grill or sear the chicken fillets on each side until they are golden, crispy, and fully cooked. Once the chicken is cooked, set it aside and let it rest.
Slice the chicken into strips and assemble the salad by combining lettuce, avocado slices, tomatoes, mozzarella cheese, and chicken. Garnish with strips of basil, then drizzle the remaining dressing over the top. Season with salt and pepper to taste before serving.
