Chicken · 35 min
Balsamic Grilled Chicken with Fresh Mozzarella & Avocado Salad Bowl
- 35 min
- 2–6 servings
- 711 kcal / serving
This bowl combines warm chicken with creamy mozzarella, avocado, and crisp greens, all brightened by a balsamic-driven dressing. It makes a sturdy weeknight meal with varied textures and clean flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 lbchicken thighs, boneless skinless
- ½ small pkgfresh basil
- ¼ (8 oz) pkgfresh mozzarella cheese
- 2 clovesgarlic
- 1 pintgrape tomatoes
- 1 headromaine lettuce
- avocados
From the pantry: balsamic vinegar, basil, dried, extra virgin olive oil, pure maple syrup, salt, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- ½ small pkgfresh basil
- 2 clovesgarlic
- 1 pintgrape tomatoes
- 1 headromaine lettuce
- avocados
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Dairy, eggs & chilled
- ¼ (8 oz) pkgfresh mozzarella cheese
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| fresh mozzarella cheese | ¼ (8 oz) pkg | ½ (8 oz) pkg | ¾ (8 oz) pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| romaine lettuce | 1 head | 2 heads | 3 heads |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all produce, then chop the romaine and halve the grape tomatoes.
- Mince the garlic and transfer it to a small bowl.
- In the same bowl, whisk together balsamic vinegar, olive oil, maple syrup, dried basil, and salt to create the marinade.
- Preheat a skillet over medium-high heat.
- Place the chicken in a shallow dish and coat with half of the marinade, reserving the rest for the salad dressing.
- When the skillet is hot, add a bit of oil and cook the chicken until it’s cooked through, about 4–5 minutes per side; transfer to a plate to rest.
- Halve and pit the avocado, score the flesh in the skin, slice thinly, and scoop into the bowls.
- Cut the fresh mozzarella into bite-sized pieces and add to the bowls.
- Slice the chicken into strips and add to the bowls along with the tomatoes, romaine, and avocado.
- Tear or slice the basil leaves into ribbons and scatter over the bowls.
- Drizzle the remaining dressing over the bowls and serve when ready.
Two tips
- Marinate the chicken up to a day ahead for quicker assembly at mealtime.
- Leftovers can be stored separately in the fridge and reassembled with dressing just before eating.
Nutrition per serving
- Calories
- 711 kcal
- Protein
- 57 g
- Carbs
- 30 g
- Fat
- 41 g
- Fiber
- 12 g
- Sodium
- 438 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.