1

Set a 12-inch skillet over medium heat for the toast.

2

While the skillet warms, brush both sides of the sourdough slices with olive oil.

3

Lay the bread in the skillet and toast undisturbed 3 minutes until the undersides turn crisp and deep golden.

4

While the bread toasts, chop the romaine onto two dinner plates, then slice the tomato into thin rounds and halve the cherry tomatoes over it.

5

Flip the bread and toast 2 to 3 minutes more until both sides are golden and crackly at the edges.

6

Meanwhile, halve the lemon, slice the mozzarella into rounds, then halve, pit, and slice the avocado, tucking both between the tomatoes, and squeeze one lemon half over the avocado.

7

Move the toast to a small plate, peel and halve the garlic clove, rub its cut sides over the warm toast, and raise the heat to medium-high.

8

While the skillet heats, slice the chicken into 1-inch strips as the last job on the board, pat dry, and season with garlic powder, oregano, salt, and pepper.

9

Swirl olive oil into the hot skillet, lay in the strips in one layer, and sear undisturbed 3 minutes until the undersides release with a golden crust.

10

While the chicken sears, tear the basil leaves over both salads and season the tomatoes with salt and pepper.

11

Toss the strips and cook 2 to 3 minutes more until opaque throughout and 165 F, then squeeze the remaining lemon half over the pan.

12

Just before serving, pile the warm chicken straight from the skillet beside the tomatoes, drizzle each plate with olive oil and balsamic glaze, and set the garlic toast alongside.

Balsamic Chicken Avocado Caprese Salad with Garlic Toast

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Instructions

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Balsamic Chicken Avocado Caprese Salad with Garlic Toast

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands