Chicken Caprese Salad

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• 1 1/2 lbs boneless skinless chicken breasts
• 3 Tbsp olive oil, (plus more for grill grates)
• 1 Tbsp fresh lemon juice
• 1 tsp + 2 tsp dijon mustard
• 1/2 tsp + 1 Tbsp honey
• 1 1/2 tsp dried Italian seasoning
• 1 tsp + 1/2 tsp minced garlic
• As Needed Salt
• As Needed black pepper
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 each large head Romaine lettuce, (chopped)
• 8 oz fresh mozzarella pearls
• 10 oz grape or cherry tomatoes
• 2 each medium avocados, (chopped)
• 1/3 cup chiffonade basil (basil cut into thin ribbons)

1. For the chicken: In a small mixing bowl whisk together 3 Tbsp olive oil, the lemon juice, 1 tsp dijon, 1/2 tsp honey, 1 tsp garlic, the Italian seasoning and season with salt and pepper to taste (I use 1 1/4 tsp salt 1/2 tsp pepper).
2. Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour marinade mixture over chicken.
3. Seal bag and rub marinade over chicken. Transfer to refrigerator and marinate 2 - 6 hours.
4. Preheat a grill to 425 degrees over medium-high heat. Brush grill grates lightly with olive oil then place chicken on grill.
5. Grill until cooked through, turning once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer).
6. Transfer to a cutting board and let rest 10 minutes then dice into cubes.
7. For the balsamic vinaigrette: Make this while the chicken is marinating and refrigerate. Whisk all vinaigrette ingredients in a bowl until well combined, cover.
8. For the salad: While chicken is cooling, add lettuce to a large salad bowl. Top with mozzarella, tomatoes, avocados and basil. Add chicken.
9. Toss lightly then drizzle balsamic vinaigrette over salad, or plate and drizzle desired amount of dressing over each serving. Serve immediately.