Balsamic Chicken with Tomato and Avocado

This moist, grilled balsamic chicken with melted cheese and a tomato-avocado salsa as as beautiful as it is delicious. The summertime flavors of tomato and avocado naturally lend themselves to the sweet balsamic marinated chicken breasts for a dish that everyone loves. Fancy enough for guests, but easy enough for a weekday meal, this dinner will become one of your favorite go-to recipes!

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What is Balsamic Chicken with Tomato and Avocado?

This yummy dish features grilled chicken breasts that have been marinated in a homemade balsamic vinaigrette, but the true star of the dish is the salsa.

The simple flavors of fresh tomatoes, avocados, and basil create an amazing, fresh salsa to top the chicken. The gorgeous colors of the produce, along with a slice of melted mozzarella draped over each breast, create a truly memorable BBQ dinner.

For an extra treat, I like to add a drizzle of balsamic glaze to each portion. It looks so pretty and it elevates the dish a notch. Don’t skip it if you don’t have to!

You can find balsamic glaze at the grocery store, or you can try making your own. Either way, the glaze is delicious and it’s the perfect finishing touch for a simple, elegant dish!

What’s the Difference Between Balsamic Vinegar and Balsamic Glaze?

Balsamic vinegar is a dark colored, flavorful vinegar that originated in Italy. Technically, it’s not really a vinegar because of the way its made. “Real” vinegar is made when the alcohol in wine is fermented.

But balsamic vinegar is made differently. The juice from Trebbiano grapes is boiled into a syrup, then a small amount of strong, balsamic vinegar is added to ensure the correct microorganisms are present to begin the fermentation process.

The mixture is placed in barrels and aged, with the product becoming, much like wine, better with age. The result is a semi-sweet, acidic vinegar that many people enjoy in cooking, on salads, and as a flavor enhancer.

Balsamic glaze is a product made from balsamic vinegar. The vinegar is mixed with additional sugars (and sometimes other thickeners–read labels!), then heated until the mixture thickens to a consistency similar to hot fudge. Since balsamic glaze is so viscous, it is often used as a garnish.

The glaze has a balsamic-y taste, but it is sweeter than balsamic vinegar. I prefer it on savory foods, but some people enjoy it on sweets, such as ice cream or watermelon.

Do I Have to Use My Grill?

Not at all, but it is my preferred method of cooking this dish. To me, everything tastes better on the grill!

You can also bake balsamic chicken. Preheat the oven to 400F. Arrange the marinated chicken on a baking sheet and bake for 20 – 25 minutes.

Turn off the oven, lay a slice of cheese on each breast, and close the oven for 2 – 3 minutes, or until the cheese melts. Then add the tomato-avocado salsa as you would with the grilled version.

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Directions

• Combine equal parts olive oil and balsamic vinegar in a gallon-sized ziplock bag. Add garlic salt, ground black pepper, and trimmed, rinsed chicken breasts. Seal bag and refrigerate chicken 2 hours to overnight. Turn bag over occasionally to coat chicken with marinade.
• In a medium bowl, combine tomatoes, avocado, salt, and fresh basil. Set aside.
• Oil grill grates, then preheat grill to medium heat. Grill chicken for about 6 minutes, then turn them over. The chicken pieces should be cooked a little over halfway through and feel fairly firm when you turn them over.
• Grill chicken for another 2 or 3 minutes, then top each piece with a slice of mozzarella cheese. Grill for about 2 minutes, or until cheese is melted and chicken is cooked through.
• Remove chicken from grill and place on serving platter. Top with tomato-avocado mixture and drizzle with balsamic glaze before serving.
  

Need Side Dishes for Your Cookout?

• Pressed for time? It’s 5 Minute Caprese Salad to the rescue!
• Anyone with a sweet tooth loves Snickers Taffy Apple Salad.
• Cool off with Summer Spaghetti Salad.

Balsamic Chicken with Tomato and Avocado

Recipe by Chicken Soup with DumplingsCourse: Main DishesDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Marination Time

2

hours

When this balsamic chicken with tomato and avocado is presented to your guests, they’ll think you spent hours in the kitchen. Don’t worry–we’ll keep your secret!

Ingredients

• 1/4 cup olive oil

• 1/4 cup balsamic vinegar

• 1/2 teaspoon garlic salt

• 1/4 teaspoon ground black pepper

• 6 boneless, skinless chicken breasts

• 2 tomatoes, diced

• 1 avocado, diced

• 1/2 teaspoon salt

• 1/4 cup fresh basil, chopped

• 6 slices mozzarella cheese

• Balsamic glaze

Directions

• Marinate the chicken. Combine olive oil, balsamic vinegar, garlic salt, ground black pepper, and trimmed, rinsed chicken breasts in a gallon-sized ziplock bag. Seal bag and refrigerate 2 hours to overnight. Turn bag over occasionally to coat chicken with marinade.
• Prepare salsa. In a medium bowl, combine tomatoes, avocado, salt, and fresh basil. Set aside.
• Oil grill grates, then preheat grill to medium heat. Grill chicken for 6 minutes, turn.
• Grill chicken 2 to 3 minutes, then top with mozzarella cheese. Grill for about 2 minutes, or until cheese is melted and chicken is cooked through.
• Place chicken on serving platter. Top with tomato-avocado mixture and drizzle with balsamic glaze before serving.

Notes

• No grill? Bake the marinated chicken at 400F for 20-25 minutes. Turn off the oven, top breasts with cheese, and close oven for 2 minutes or until cheese melts.

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