1/2 cup balsamic vinegar
2 tablespoons brown sugar, packed
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
6 ounces ovaline fresh mozzarella
1 cup cherry tomatoes, halved
1 avocado, halved, seeded, peeled and diced
1/4 cup basil leaves, chiffonade
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To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.