1 (12-oz.) container mini mozzarella balls, drained, halved or quartered if large
1 c. cherry or grape tomatoes, halved
½ c. packed fresh basil leaves, thinly sliced
Instructions
In a medium bowl, whisk vinegar, syrup, mustard, and ¾ teaspoon salt. While whisking, slowly pour in oil until combined.
Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into ½"-thick pieces. Transfer chicken to a large bowl; season all over with Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon pepper. Pour ¼ cup balsamic dressing over chicken; refrigerate remaining dressing until ready to use. Turn chicken to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours.
Prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat). Grill chicken, turning halfway through, until golden brown and just cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly.
Meanwhile, divide lettuce, avocado, mozzarella, tomatoes, and basil among bowls. Thinly slice chicken and arrange in bowls. Drizzle with reserved dressing.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/04/14/chicken-avocado-caprese-salad/