Grilled Chicken Caprese Salad with Herbed Balsamic Dressing

2 chicken breasts, pounded until they are evenly thick

1 tsp kosher salt

½ tsp ground black pepper

3 frozen cubes of Dorot Gardens Basil

3 frozen cubes of Dorot Gardens Parsley

2 frozen cubes of Dorot Gardens Garlic

2 tsp olive oil

2 tsp balsamic vinegar

1 tsp Dijon mustard

1 large head romaine lettuce, washed, dried and chopped

½ cup grape tomatoes, cut in half

½ cup fresh mozzarella, cubed

1 ripened avocado, cubed

½ large cucumber, peeled and cubed

Season chicken breasts with salt and pepper, then mix the rest of the ingredients with the chicken in a resealable plastic bag. Allow frozen cubes to thaw and knead until combined.

Place in refrigerator as you prep the rest of your ingredients and pre-heat your grill on high.

Make dressing by thawing frozen cubes in a small bowl and whisking in the rest of the ingredients.

Thin out with water, if necessary. Set aside.

Grill both chicken breasts until chicken is fully cooked and slightly charred on both sides.

Cut into slices and allow to cool.

Assemble salad and top with grilled chicken and dressing.

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Grilled Chicken Caprese Salad with Herbed Balsamic Dressing