Balsamic Grilled Chicken with Fresh Mozzarella & Avocado Salad Bowl

Directions

1. Rinse and dry all produce, then chop the romaine and halve the grape tomatoes.
2. Mince the garlic and transfer it to a small bowl.
3. In the same bowl, whisk together balsamic vinegar, olive oil, maple syrup, dried basil, and salt to create the marinade.
4. Preheat a skillet over medium-high heat.
5. Place the chicken in a shallow dish and coat with half of the marinade, reserving the rest for the salad dressing.
6. When the skillet is hot, add a bit of oil and cook the chicken until it’s cooked through, about 4–5 minutes per side; transfer to a plate to rest.
7. Halve and pit the avocado, score the flesh in the skin, slice thinly, and scoop into the bowls.
8. Cut the fresh mozzarella into bite-sized pieces and add to the bowls.
9. Slice the chicken into strips and add to the bowls along with the tomatoes, romaine, and avocado.
10. Tear or slice the basil leaves into ribbons and scatter over the bowls.
11. Drizzle the remaining dressing over the bowls and serve when ready.