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Ingredients35 m servings 401
Original recipe yields 4 servings
- Whisk balsamic vinegar, olive oil, brown sugar, garlic, dried basil, and salt together in a bowl. Place chicken thighs in a separate bowl and pour 1/4 cup dressing on top2, reserving remaining dressing for the salad.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill chicken over indirect heat, turning occasionally, until juices run clear, 18 to 20 minutes. Watch carefully to prevent burning. Set aside for 5 minutes before slicing.
- Combine salad greens, avocado, tomatoes, mozzarella cheese, and basil in a bowl. Drizzle with remaining dressing and toss to combine. Top with grilled chicken.
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Per Serving: 401 calories; 28.2 14.6 24.3 71 830 Full nutrition