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*Caprese Avacado Salad

My favorite new discovery. We had an Italian potluck and who doesn't love Caprese salad with lasagna. Also, it's low-Carb and was the perfect additional to our meal. Many compliments on the tasted and look. If you want to try something new and a little bit different this is a good choice.


1/2 Cup Balsamic Vinegar

2 Tbl. Brown Sugar, packed

1 Tbl. Olive Oil

2 boneless, skinless thin-sliced chicken breasts

Salt & Pepper to taste

6 Cups Chopped Romaine Lettuce

6 oz. Ovaline Fresh Mozzarella

1 Cup Cherry tomatoes, halved

1 Avocado, halved, seeded, peeled and diced

1/4 Cup basil leaves, chiffonade


1. To make the balsamic reduction, add balsamic vinegar & brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce heat by half, about 6 - 8 minutes; set aside and let cool.

2. Heat olive oil in a medium skillet over medium high heat.

3. Season chicken breasts with salt & pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3 - 4 minutes per side. Let cook before dicing into bite-size pieces.

4. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado & basil. Pour balsamic reduction on top of the salad and gently toss to combine.

5. Serve immediately.

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