Ingredients
Chicken
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
Balsamic Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic , minced
1 1/2 Tbsp honey
2 1/2 tsp dijon mustard
Salt and freshly ground black pepper , to taste
Salad
1 large head Romaine lettuce , chopped
8 oz fresh mozzarella pearls
10 oz cherry tomatoes
2 medium avocados , diced
3 Tbsp chopped fresh basil
Instructions
For the chicken:
In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 6 hours.
Preheat a grill to 425 - 450 degrees over medium high heat (alternately you can also make this in a panini press, simply preheat to high heat for 5 minutes then spray with cooking spray, add chicken, close - don't smash chicken just rest top over chicken. Cook about 5 minutes or until 165 degrees in center. A grill pan set over stove top would also work). Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then dice into cubes.
For the dressing:
Whisk all vinaigrette ingredients in a jar (or cover and seal jar and shake) until well combined.
For the salad:
While chicken is cooling, add lettuce to a large salad bowl. Top with mozzarella, tomatoes, avocados and basil. Add chicken. Toss lightly then drizzle balsamic vinaigrette over salad, or plate and drizzle desired amount of dressing over each serving. Serve immediately.
