Take your chicken salad to the next level with this low-carb main course.
Makes 4 servings
Ingredients:
- 3 boneless, skinless chicken breasts
- 4 tablespoons olive oil, divided
- 3 tablespoons Mesquite seasoning
- 1 cup balsamic vinegar
- 1 tablespoon sugar
- 6 cups mixed greens
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup chopped tomato
- 1 cup sliced cucumber
- 1 cup cubed Mozzarella cheese
- 1 avocado, pitted and sliced
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
Brush chicken breasts with olive oil. Sprinkle with Mesquite seasoning. Place on a prepared baking sheet. Bake for 25 to 30 minutes or until chicken is fully cooked. Slice chicken.
While chicken is cooking, reduce 1 cup balsamic vinegar in a small saucepan over medium to medium-low heat. Cook until vinegar has reduced to 1/4th of the original volume. Mixture should simmer, but not boil. Add 1 tablespoon sugar to vinegar reduction, stirring well. Remove from heat and set aside to cool.
Toss mixed greens with remaining 2 tablespoons olive oil, salt, and pepper. Divide greens evenly between 4 plates. Top with tomato, cucumber, Mozzarella, and avocado. Drizzle with vinegar reduction and top with sliced chicken.
For more recipes from Virginia, visit virginiahornbucklecooks.com or follow her on Instagram and Facebook at @virginiahornbucklecooks.
