Ingredients
For the Chicken Marinade
- 1 1/2 lbs. boneless skinless chicken breasts
- 3 Tbsp olive oil (plus more for grill grates)
- 1 Tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1/2 tsp honey
- 1 1/2 tsp dried Italian seasoning
- 1 tsp minced garlic
- Salt and black pepper (about 1 1/4 tsp salt, 1/2 tsp pepper)
For the Balsamic Vinaigrette
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp minced garlic
- 1 Tbsp honey
- 2 tsp dijon mustard
For the Salad
- 1 large head Romaine lettuce, chopped
- 8 oz fresh mozzarella pearls
- 10 oz grape or cherry tomatoes
- 2 medium avocados, chopped
- 1/3 cup chiffonade basil (basil cut into thin ribbons)
Instructions
- Prepare the Chicken Marinade: In a small mixing bowl, whisk together 3 tablespoons of olive oil, lemon juice, 1 teaspoon dijon mustard, 1/2 teaspoon honey, minced garlic, salt, and pepper to taste.
- Marinate the Chicken: Place chicken breasts in a resealable bag, gently pound thicker parts to an even thickness using a meat mallet, then pour the marinade over the chicken. Seal the bag and massage to coat the chicken evenly. Refrigerate and marinate for 2 to 6 hours.
- Preheat the Grill: Heat your grill to 425°F (medium-high heat). Lightly brush the grill grates with olive oil to prevent sticking.
- Grill the Chicken: Place the marinated chicken on the grill, cooking for about 4 to 5 minutes per side, turning once halfway through. Ensure the chicken reaches an internal temperature of 165°F using an instant-read thermometer.
- Rest and Dice Chicken: Transfer the cooked chicken to a cutting board and let it rest for 10 minutes. Then dice the chicken into bite-sized cubes.
- Make the Balsamic Vinaigrette: While the chicken is marinating, combine olive oil, balsamic vinegar, minced garlic, honey, and dijon mustard in a bowl. Whisk until well combined and refrigerate until ready to use.
- Assemble the Salad: In a large salad bowl, place chopped romaine lettuce. Top with fresh mozzarella pearls, grape tomatoes, chopped avocados, and chiffonade basil. Add the diced grilled chicken.
- Toss and Serve: Lightly toss all salad ingredients together. Drizzle the balsamic vinaigrette over the salad or serve dressing on the side for individual plating. Serve immediately for best freshness.
Notes
- Marinating the chicken for at least 2 hours enhances flavor and tenderness.
- Use a meat thermometer to ensure chicken is perfectly cooked at 165°F internally.
- Romaine lettuce provides a crisp base for the salad, but you can substitute with mixed greens if desired.
- For a tangier dressing, add more balsamic vinegar according to taste.
- Serve immediately after assembling to keep avocado fresh and salad crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian-American
- Diet: Gluten Free
