1 boneless skinless chicken breast
salt & pepper to season chicken
½ cup of halved fresh mozzarella balls
1 avocado, diced
6 oz. of fresh spring mix salad (about 3-4 cups)
½ cup of halved cherry tomatoes
¼ cup of fresh diced basil
1 garlic clove, minced
1 teaspoon of dry basil
1 tablespoon of dijon mustard
1 tablespoon of lemon juice
¼ cup of balsamic vinegar
⅓ cup of olive oil
salt & pepper to taste
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 three small salad bowls, divide the spring mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
Serve with balsamic vinaigrette.
I make meals in advance so it's easy for us to grab a container and go. This salad is perfect for those times. The dressing is a bit to be desired, a little tangy at first but you grow to like it. I will adjust it where needed so it comes out a little sweeter (the vinegar dominates the dressing a little too much). Overall it's a great start for trying something new, I added an egg to mine and am looking forward to experimenting by adding other delicious and nutritious foods to it.