Zanhard's Recipes

Chicken, Meal Salads
Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: Z

Ingredients:

• 2 avocados
• 0.68 kg chicken boneless, skinless chicken breast
• 1 small pkg fresh basil
• 1 package fresh mozzarella cheese (balls preferred)
• 2 cloves garlic
• 1 small pkg grape tomatoes
• 1 package spring mix
• balsamic vinegar
• black pepper
• dijon mustard
• olive oil
• salt

Steps:

1. Heat a grill pan, outdoor grill, or skillet over medium heat
2. Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper
3. Coat the grill or skillet with oil. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.
4. Peel and mince garlic. In a small bowl, prepare the dressing by whisking together minced garlic, olive oil, vinegar, dijon mustard, salt, and pepper. Set aside
   1. 2 cloves garlic
   2. 6 tbsp olive oil
   3. 2 tbsp balsamic vinegar
   4. 1/2 tsp dijon mustard
   5. 1/2 tsp salt
   6. 1/2 tsp black pepper
5. Halve and pit the avocados. Slice the flesh crosswise while still in the skin and scoop out with a spoon.
6. Wash the tomatoes and basil. Halve the tomatoes. Pick the basil leaves off the stems. Discard the stems and thinly slice the leaves crosswise into ribbons.
7. Thinly slice the mozzarella balls
8. Wash and dry the mixed greens
9. Slice the chicken crosswise on an angle
10. Arrange a bed of mixed greens on a plate. Top with tomatoes, avocado slices, mozzarella, and chicken. Sprinkle with basil and drizzle with balsamic vinaigrette.