Chicken Avocado Caprese Salad

Name: Chicken Avocado Caprese Salad
Yield: 6 servings of 2 cups/500 mL
Ingredients: 1 pkg (5 oz/142 g) baby arugula; 6 oz (170 g) deli smoked chicken breast, cut 1/2"(1 cm) thick; 1 avocado, sliced; 1 cup (250 mL) cherry tomatoes; 1 container (7 oz/198 g) Ciliegine fresh mozzarella balls (cherry size); ¼ cup (60 mL) fresh basil leaves; 1/2 cup (125 mL) olive oil or Italian Dipping Oil; ¼ cup (60 mL) balsamic or white wine vinegar; 1/2 tbsp (7 mL) sugar; 1 garlic clove, pressed; 1/2 tsp (2 mL) Italian seasoning; ¼ tsp (1 mL) salt

Prep 5 min

Cook 10 min

Ready in 15 min

A classic Caprese salad, plus chicken and avocado equals a refreshing and filling summer meal!

Ingredients

1 pkg (5 oz/142 g) baby arugula
6 oz (170 g) deli smoked chicken breast, cut 1/2"(1 cm) thick
1 avocado, sliced
1 cup (250 mL) cherry tomatoes
1 container (7 oz/198 g) Ciliegine fresh mozzarella balls (cherry size)
¼ cup (60 mL) fresh basil leaves

1/2 cup (125 mL) olive oil or Italian Dipping Oil
¼ cup (60 mL) balsamic or white wine vinegar
1/2 tbsp (7 mL) sugar
1 garlic clove, pressed
1/2 tsp (2 mL) Italian seasoning
¼ tsp (1 mL) salt

Directions

For the salad, place arugula in a large serving bowl.
Cut the chicken into approximately 3x3” (8x8-cm) pieces. Using the Quick Slice, cut chicken into strips; tip slicer over the salad greens. Repeat with the avocado. Slice the, tomatoes and mozzarella balls in half.
Stack the basil leaves; roll tightly and thinly snip with the Kitchen Shears. Sprinkle snipped basil over salad.
For the dressing, combine all ingredients in the Measure, Mix & Pour and shake until blended. Drizzle ¼ cup (60 mL) of the dressing over the salad; toss lightly just before serving. Refrigerate remaining dressing for another use.