Chicken Avocado Caprese Salad by CK
Marinade/Dressing:
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
5 cups Romaine lettuce leaves, washed and dried
1 avocado, sliced
1 cup cherry or grape tomatoes, sliced
1/2 cup mini mozzarella cheese balls
1/4 cup basil leaves, thinly sliced
Salt and pepper, to season
Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

SESAME CHICKEN STIR-FRY by GKT
2 lb. boneless, skinless chicken breasts (cut into 1” pieces)
4 Tbsp. cornstarch
1 red pepper, chopped
1 yellow pepper, chopped
1 onion, chopped
3 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. hot sauce (or to taste)
2 Tbsp. honey
2 tsp. sesame oil
2 cloves garlic (finely chopped)
1 piece fresh ginger (finely chopped)
¼ c. water
1-2 Tbsp. sesame seeds
2 thinly sliced scallions
Canola oil
Cook rice per package directions.
Heat 2 Tbsp. canola oil in large nonstick skillet on medium. Add red pepper,
yellow pepper and onion; cook, stirring occasionally, until tender, 6-8 minutes.
Transfer to bowl.
Meanwhile, in large bowl, toss chicken breasts with 4 Tbsp. cornstarch. Add
2 Tbsp. canola oil to same skillet and cook chicken, stirring occasionally, until
golden and cooked through, 5-7 minutes.
Meanwhile, in bowl, mix soy sauce, rice vinegar, hot sauce, honey, sesame oil.
Stir in garlic and ginger.
Return vegetables to pan, then add sauce and water; simmer until slightly
thickened, about 2 minutes. Sprinkle with toasted sesame seeds and scallions.
Serve over rice.