|3||Maple Leaf Prime® Chicken Breast|
|2 tbsp||(30 mL) Italian seasoning|
|3 tbsp||(45 mL) good quality extra virgin olive oil|
|16||cherry tomatoes, halved|
|1 cup||(250 mL) cucumber, diced small|
|16||baby bocconcini, halved|
|1||small red onion, diced small|
|4||leaves basil, sliced thin|
|1||clove garlic, minced|
|1 tbsp||(15 mL) red wine vinegar|
|1 cup||(250 mL) baby arugula|
|2 tbsp||(30 mL) balsamic glaze|
|Salt and pepper|
Pre heat a grill to medium high heat.
Season the chicken with the 1 tbsp of olive oil and Italian seasoning.
Place the chicken on the grill and cook for 6-8 minutes on both sides or until the internal temperature reaches 165 degrees.
Once cooked, allow the chicken to rest for 5 minutes.
Cut the chicken into a small dice.
In a bowl, add the diced chicken, tomatoes, cucumbers, onions, basil, garlic, boconcini cheese, olive oil, red wine vinegar, salt and pepper. Toss well.
Cut each avocados in half and remove the pit.
Stuff each avocado with the chicken caprese salad.
Drizzle each stuffed avocado with the balsamic glaze.
Serve and enjoy!
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