Ingredients

Ingredients

3 tbsp. balsamic vinegar
1 tbsp. pure maple syrup
1 tsp. Dijon mustard
Kosher salt
1/2 c. extra-virgin olive oil
2 boneless, skinless chicken breasts (about 1 lb. total)
3/4 tsp. Italian seasoning
Freshly ground black pepper
2 heads romaine lettuce, thinly sliced (about 8 c.)
2 small or 1 large avocado, halved, thinly sliced
1 (12-oz.) container mini mozzarella balls, drained, halved or quartered if large
1 c. cherry or grape tomatoes, halved
1/2 c. packed fresh basil leaves, thinly sliced

Directions

Directions

Step 1In a medium bowl, whisk vinegar, syrup, mustard, and 3/4 teaspoon salt. While whisking, slowly pour in oil until combined. 

Step 2Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2"-thick pieces. Transfer chicken to a large bowl; season all over with Italian seasoning, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour 1/4 cup balsamic dressing over chicken; refrigerate remaining dressing until ready to use. Turn chicken to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours. 

Step 3Prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat). Grill chicken, turning halfway through, until golden brown and just cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly. 

Step 4Meanwhile, divide lettuce, avocado, mozzarella, tomatoes, and basil among bowls. Thinly slice chicken and arrange in bowls. Drizzle with reserved dressing.