I was born to eat chicken! I am a chicken-loving individual and I guess there's nothing wrong with being one. Back during my college years, I had weight problems and was borderline diabetic. That was when I decided to eat healthy. But still, I could not give up meat. I feel weak if I do not get to eat meat in a week!
So I consulted and dietician and took a short culinary course one summer. That's when I found out I have a penchant for whipping unique healthy salads with lean meats! Here's one that happens to be a hit not only among adults but with my teen kids as well.
Ingredients:
- 4 chicken thigh fillets, skin removed (no bone)*
- 5 cups Romaine, (or cos) lettuce leaves, washed and dried.
- 1 avocado, sliced.
- 1 cup cherry or grape tomatoes, sliced.
- 1/2 cup mini mozzarella / bocconcini cheese balls.
- 1/4 cup basil leaves, thinly sliced.
- Salt and pepper, to season.
Instructions:
- To make the balsamic dressing: in a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil & vinegar separation. Set aside.
- Heat grill to medium high heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
- In a large bowl add spring mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
- Serve with balsamic vinaigrette
Enjoy!