Prep Time: 15 mins
Cooking Time: 20 mins
1. To prepare vinaigrette, place all ingredients into small mason jar with lid. Close lid tightly and shake until well-blended; set aside.
2. Place chicken breasts in a zipper-bag. Add ¼ cup of prepared vinaigrette and refrigerate. Reserve remaining vinaigrette to serve with salad.
3. Remove chicken and discard marinade. Pat chicken dry with paper towels, sprinkle with salt and pepper. Place 1 tablespoon olive oil in a skillet over medium heat. Add chicken and brown on both sides. Cover and continue cooking over low heat until chicken is cooked through (about 20 minutes). Remove to cutting board and slice thin.
4. Divide romaine equally onto 4 serving plates. Top each with tomatoes, mozzarella, sliced chicken and avocado. Drizzle with remaining salad dressing and top with basil.
Fat: 22 g
Carbohydrates: 12 g
Sodium: 240 mg
Fiber: 4 g
Protein: 36 g