For the Marinade/Dressing:
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons dark brown sugar
1 teaspoon finely-minced garlic
1 teaspoon freeze-dried basil leaves
1 teaspoon kosher salt, or to taste
For the Salad:
1 tablespoon extra-virgin olive oil
4 boneless-skinless fillets of chicken thighs (or breasts)
Kosher salt and freshly-ground black pepper, to taste
5 cups Romaine lettuce leaves — washed, dried and torn
1-2 large avocados — peeled, pitted and sliced
1 cup grape tomatoes, halved
1/2 cup miniature bocconcini (mozzarella) cheese balls
1/4 cup fresh basil leaves, julienned
Kosher salt, to taste
Freshly-ground black pepper, to taste
IN PREPARATION: Whisk all the marinade ingredients together until well combined and emulsified. Place chicken pieces in a large ziploc bag; add 4 tablespoons of the marinade, seal the bag tightly, and turn the bag several times to coat evenly. Set the remaining marinade aside at room temperature to use as a dressing.
FOR THE CHICKEN: Heat oil in a large, heavy skillet over medium-high heat. Season chicken pieces with salt and pepper; sear chicken in small on each side until golden, crispy and cooked through; do not crowd the pan. Remove cooked chicken to a shallow bowl; repeat until all chicken is cooked. Slice cooked chicken into bite-sized strips.
FOR THE SALAD: Arrange lettuce, avocado, tomatoes, cheese and chicken strips a large serving bowl. Spread basil strips over the top and drizzle salad with the remaining dressing. Season to taste with salt and pepper and serve on chilled salad plates. — Serves 4-5