• Wash and prepare the produce. Remove the pits from the avocados and thinly slice them. Wash the basil, cherry tomatoes, spring greens and microgreens. Thinly slice the basil leaves and cut the cherry tomatoes in half. Rinse and pat dry the spring greens and microgreens.
  5 cups spring greens, 1/3 cup basil, 2 avocado, 10 oz cherry tomatoes, 1/2 cup microgreens
• Thinly slice the mozzarella cheese ball and peel and mince the garlic. Set both aside.
  8 oz fresh mozzarella cheese ball, 3 clove garlic
• To toast the pine nuts, heat a small, dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until they are golden brown and fragrant (about 3-5 minutes). When ready, remove from heat and set aside to cool.
  1/2 cup pine nuts

Prepare the Chicken

• In a small bowl, mix together the chicken spices.
  1/2 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp onion powder
• Slice the chicken breasts in half horizontally to create four thin filets and rub the chicken filets liberally with the spice mixture on all sides.
  1 1/2 chicken breast

Grill the Chicken

• Preheat the grill to medium-high heat and oil the grates to prevent sticking. Once the grill is hot, add the seasoned chicken filets.
• Grill the chicken for about 3-4 minutes per side, until the internal temperature reaches 165˚F. Remove the chicken from the grill and let it rest for about 5-10 minutes before slicing into strips.

Prepare the Dressing

• In a medium bowl, whisk together dressing ingredients.
  1/2 tsp black pepper, 1/4 cup balsamic vinegar, 3 clove garlic, 1/2 tsp salt, 1 tsp Dijon mustard
• Gradually whisk in the extra virgin olive oil until the mixture is smooth and well combined.
  1/3 cup olive oil

Assemble the Salad

• In a large salad bowl, add 5 cups of spring greens as the base.
  5 cups spring greens
• Top with microgreens, thinly sliced basil, mozzarella cheese slices, sliced avocados, halved cherry tomatoes, and toasted pine nuts. Add the sliced grilled chicken on top.
  1/2 cup microgreens, 1/3 cup basil, 8 oz fresh mozzarella cheese ball, 2 avocado, 10 oz cherry tomatoes, 1/2 cup pine nuts, 1 1/2 chicken breast
• Drizzle the prepared balsamic dressing over the salad. Toss gently to combine and coat all the ingredients with the dressing.
• Serve the California Chicken Caprese Salad immediately to enjoy its fresh and vibrant flavors! 🥗