Chicken and Avocado Caprese Salad with Balsamic Vinaigrette

Tips & Tricks:

• 🔪 Skip steps with knife if you completed Prep Day!
• 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
• 🥩 This recipe uses the extra chicken from the chicken and rice soup. If you’re not making that recipe be sure to add 1 large chicken breast, or 2 small, to your shopping list.

Optional Dressing:

Balsamic Vinaigrette

Ingredients:

• 1 large chicken breast, or 2 small
• 1 large head of romaine lettuce (or 2-3 small)
• 2 avocado
• 1 cup cherry or grape tomatoes, sliced
• 8 oz of mini mozzarella / bocconcini / ciliegine cheese balls
• 1/4 cup basil leaves
• Salt and pepper, to taste

Directions:

1. 🔪 Veg
1. Chop lettuce
2. Half tomatoes, if desired.
3. Chiffonade basil (example)
4. Do not prep avocado ahead of time. Slice just before enjoying each salad.
2. 🔪 Chicken
1. Season chicken breast with salt and pepper and place in an airtight bag using the water displacement method (see your sous vide machines instructions - example).
2. Set the sous vide machine to 150 degrees.
3. Place bagged chicken in the warmed water and sous vide for at least 1.5 hours or up to 4 hours.
4. Remove chicken and shred with 2 forks or in your stand mixer using the paddle (example).
5. Mix chicken with your favorite BBQ sauce, using a little at a time until it is covered to your liking.
6. Let chicken cool completely in the refrigerator if not eating right away and before putting in prep containers with the rest of the fresh ingredients.
3. Serve
1. Place chopped lettuce in meal prep containers if making ahead.
2. Top with tomatoes, mozzarella, basil, and (cooled) shredded chicken.
3. Serve with freshly sliced avocado, your favorite dressing, and a dash or two of salt and pepper.