GRILLED BALSAMIC CHICKEN AND AVOCADO BRUSCHETTA SALAD

By ClaudiaJan

Ingredients

• 2 whole skinless and boneless chicken breasts, trimmed of any fat
• 1 tablespoon garlic (or plain) olive oil
• 2 tablespoons balsamic glaze
• 1/2 teaspoon sea salt
• 1 teaspoon garlic powder or 1 clove garlic, crushed
• 1 loaf Cabiatta/Sourdough bread, sliced into 1-inch thick slices
• 2 tablespoons Garlic olive oil (or Olive oil mixed with 1 clove garlic, minced or crushed); or Garlic Butter
• Dried Parsley
• 1 whole cos lettuce, washed
• 200 g | 7oz grape tomatoes, halved
• 1/2 medium red onion, thinly sliced
• 100 g | 3 1/2oz reduced fat fresh Feta cheese
• 1 whole avocado, thinly sliced
• Handful fresh basil leaves
• 2 tablespoons balsamic glaze
• 2 tablespoons water
• 1/2 garlic clove, minced/crushed
• Dried Thyme (optional)
• salt to taste

Details

Servings 4
Adapted from cafedelites.com

Preparation

Step 1

Instructions For Chicken:
Combine the olive oil, balsamic vinegar, salt and garlic together in a shallow bowl. Add the chicken breasts and evenly coat. Transfer the chicken breasts over to a nonstic pan heated over medium heat, Sauté until nice, crispy and golden on both sides and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch slices.
For Bread:
Combine the oil with the herbs and garlic. Brush both sides of each bread slice; grill in a grill pan over medium heat on both sides until golden and crispy.
For Dressing:
Combine dressing ingredients in a small bowl/jug, and whisk until mixed through.
For Salad:
Combine the lettuce, tomatoes, onion, Feta and basil together in a large salad bowl. Top with chicken slices and drizzle with the dressing. Toss to combine. Serve with crunchy Bruschetta pieces.

Instructions