Elevate your meal with Chicken with Avocado Caprese Salsa, featuring juicy chicken breasts marinated in balsamic and grilled to perfection, then topped with a vibrant Caprese salsa and drizzled with a rich balsamic reduction. This dish is a beautiful fusion of Italian flavors with a refreshing twist, perfect for any occasion.
Overview of Ingredients and Variations
- Chicken: Opt for boneless, skinless chicken breasts for this recipe, ensuring they’re pounded to even thickness for uniform cooking. Alternatives like chicken thighs can also be used, adjusting cooking times accordingly.
- Marinade: A simple yet flavorful blend that infuses the chicken with moisture and taste, crucial for grilling.
- Balsamic Reduction: This concentrated sauce enhances the dish with its deep, tangy sweetness. It’s simple to make and can be prepared ahead of time.
- Caprese Salsa: A delightful mix of traditional Caprese salad elements—tomatoes, mozzarella, and basil—plus the addition of avocado and shallots for extra freshness and a touch of sharpness.
Preparing the Dish in Advance
- Balsamic Reduction: Can be made in advance and stored in the refrigerator for up to 2-3 months. Warm up if it thickens too much upon chilling.
- Caprese Salsa: Best made fresh, but can be prepared a day ahead without the avocado to maintain freshness.
Creative Uses for Caprese Salsa
The salsa not only complements this dish beautifully but is also versatile:
- Serve on crostini for an elegant appetizer.
- Top off grilled meats or fish for added zest.
- Enjoy with crispy pita or tortilla chips as a dip.
Storage Tips
Store leftover chicken and salsa separately to maintain the best quality. Chicken can be refrigerated for up to 3-4 days, while the salsa is best consumed within 1-2 days due to the avocado’s tendency to brown.
Recipe Details
Ingredients for Balsamic Chicken
- 4 boneless skinless chicken breasts
- 60ml (¼ cup) extra virgin olive oil
- Juice of ½ medium lemon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 15ml (1 tablespoon) balsamic vinegar
For the Balsamic Reduction
- 240ml (1 cup) balsamic vinegar
For the Caprese Salsa
- 298g (2 cups) cherry tomatoes, quartered
- 1 medium ripe avocado, diced
- 226g (1 cup) mini mozzarella cheese pearls
- 12g (½ cup) fresh basil leaves, minced
- 2 small shallots, finely diced
- Salt & pepper to taste
Instructions
- Marinate the Chicken: In a large bowl, whisk olive oil, lemon juice, and balsamic vinegar. Add chicken to a zip-lock bag, pour in the marinade, and refrigerate for 20 minutes.
- Prepare the Balsamic Reduction: In a saucepan, bring balsamic vinegar to a boil, then simmer until reduced by half. Set aside to cool and thicken.
- Cook the Chicken: In a skillet over medium-high heat, cook the chicken for 6-8 minutes on each side until the internal temperature reaches 74°C (165°F). Remove and let rest.
- Make the Caprese Salsa: Mix tomatoes, avocado, mozzarella, basil, shallots, and seasonings just before serving.
- Assemble and Serve: Slice chicken, top with salsa, and drizzle with balsamic reduction.
Enjoy this delicious blend of tangy, creamy, and fresh flavors that make the Chicken with Avocado Caprese Salsa a guaranteed hit at any dining table.
