Avocado Chicken Caprese Salad

AVOCADO CHICKEN CAPRESE SALAD

Approved for P1, P3 and P4. For P2 omit avocado and mozzarella.

INGREDIENTS:

Romaine lettuce Cherry tomatoes, halved Avocado, chopped Fresh mozzarella, chopped cooked chicken breasts, chopped (I used garlic salt & pepper-seasoned, sauteed chicken breasts) Fresh basil, torn balsamic reduction (see below for recipe)

DIRECTIONS:

Top plates of lettuce with tomatoes, avocado, fresh mozzarella cheese, chicken, and basil. Drizzle balsamic reduction on top then serve.

BALSAMIC REDUCTION

Bring 1 cup of balsamic vinegar to a boil in a small saucepan then lower heat to medium and simmer until it’s the consistency of thin maple syrup, about 15 minutes. Let cool. Note: vinegar will continue to thicken as it cools and can be made a day or two ahead of time.