4chicken breastscut in half horizontally to result in 2 cutlets per breast
1cupKnorr Balsamic and Pineapple vinaigrette
For the Caprese salad
4cupscherry tomatoeshalved
100gBocconcini mozzarellahalved/quartered
1 cup fresh basil leaves
8cupslettuce
1-2avocadossliced
Knorr Balsamic and Pineapple vinaigretteto serve
Instructions
For the chicken, pour the Knorr Balsamic and Pineapple salad dressing over the chicken and allow to marinade for up to 30 minutes (but as little as 10 minutes will be fine).
Heat a large, non-stick frying over medium-high heat and cook the chicken until golden brown on both sides and cooked through. Remove from the pan and allow to rest for 5 minutes before slicing.
For the salad, combine the tomatoes, mozzarella and basil in a bowl and add 2 tablespoons dressing.
To serve, spread the lettuce onto a large platter then top with the sliced chicken, tomatoes and mozzarella mixture and add the sliced avocado.