CHOPPED CAPRESE SALAD
Provided by Nancy Fuller
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the tomatoes, romaine, basil, olives, mozzarella, olive oil and garlic to a large salad bowl. Dress with red wine vinegar and season with salt and pepper to taste. Toss well.
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- Season with sea salt and freshly cracked black pepper, to taste. Drizzle with olive oil and the balsamic glaze. Carefully toss to coat the ingredients with the dressing. Serve immediately.
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- In a large bowl, toss together red tomatoes, yellow tomatoes, diced avocado, mini mozzarella balls, and basil.
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- For the chicken: In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil).
- Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken.
- Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 6 hours.
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- Pour the balsamic vinegar into a very small saucepan. Heat over medium-low heat for about 10-15 minutes, keeping it at a low simmer but not boiling. Simmer until slightly thickened but still pourable, and volume has reduced to about 1/3 cup. (This is balsamic reduction - it will thicken as it cools, so don't let it thicken too much when hot.)
- Meanwhile, in a large bowl, whisk together the olive oil, garlic powder, sea salt, and black pepper.
- Add the tomatoes, mozzarella, avocado, and fresh basil. Toss to coat. Drizzle the entire salad with 1 tablespoon balsamic reduction. (You can save the rest for another use.)
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