This easy grilled chicken with avocado and tomato salad takes just a few minutes to prep and is bursting with delicious flavors from fresh basil, creamy avocado, juicy cherry tomatoes, and balsamic chicken breasts!
In a small bowl, combine 2 minced garlic cloves, ¼ cup balsamic vinegar, ¼ teaspoon salt, and ¼ cup olive oil. Whisk to combine.
Place the chicken in a large baking dish and pour over the marinade. Toss to coat and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
Remove the chicken from the baking dish, discarding the excess marinade. Grill the chicken over medium heat, flipping once, for 8-12 minutes, or until cooked through and no longer pink in the middle.
While the chicken is grilling, combine the tomatoes, avocado, 1 minced garlic clove, shallot, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, ½ teaspoon salt, basil, and black pepper in a medium bowl. Stir gently to combine.
Remove the chicken from the grill. Serve with the salad on top or on the side.
Notes
Peppers: If you don't have fresh tomatoes, one reader suggesting grilling some bell peppers to add to the salad. Or swap in roasted red peppers!
Cheesy: The salad also works beautifully with fresh mozzarella in place of avocado.