Grilled chicken salad with balsamic marinaded chicken topped on a salad with fresh mozzarella, basil and cherry tomatoes. This is the perfect summer salad!
Add 1 cup balsamic vinaigrette in a bag with chicken. Let marinade in the refrigerator for 4 hours or overnight.
With a cup of balsamic vinaigrette on hand, grill chicken for about 5-7 minutes per side, basting until internal temperature is 165 F. Let rest on a cutting board.
Put together salad with lettuce, cheese, tomatoes, sliced avocado and basil. Slice chicken into thin slices and top on salad. Pour over balsamic vinaigrette and serve. Enjoy!