We have made a different variation of this dish in the past and in all honesty I might stick with the old version. I, personally, am not a fan of vinegar. It bothers my stomach. However, this dish was still delicious! I just like the other one better. Speaking of the other one… I just might have to post it ;)!
1 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
1 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Pepper
1-2 Heirloom Tomatoes
1/3 cup fresh Mint*
1 1/4lb Chicken Cutlets
Whisk together the EVOO, balsamic vinegar, dijon mustard, S&P.
Arrange tomatoes and avocados on a platter and scatter fresh mint on top and season with S&P.
Rub some EVOO not he chicken and season with S&P.
Grill on medium-high heat for about 6-8 min.
Arrange the chicken over the tomatoes and avocados and drizzle with the balsamic dressing.
Serve with a french baguette.