1-First: whisk together the marinade by combining 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 2 teaspoons brown sugar, 1 teaspoon minced garlic, 1 teaspoon dried basil, and 1 teaspoon salt in a bowl. Pour 4 tablespoons of this mixture over the 4 skinless chicken thigh fillets in a shallow dish, making sure they’re coated evenly, and set the rest aside for the dressing.

2-Next: heat a grill pan or skillet over medium-high heat and cook the chicken until it’s golden and fully done, which takes about 15 minutes total. Let it rest for a few minutes before slicing it up. While that happens, gather your salad components: 5 cups Romaine lettuce leaves, 1 sliced avocado, 1 cup sliced cherry or grape tomatoes, 1/2 cup mozzarella balls, and 1/4 cup thinly sliced basil leaves.

3-Assemble everything: by tossing the lettuce, avocado, tomatoes, mozzarella, sliced chicken, and basil in a large bowl. Drizzle the reserved marinade over the top and add salt and pepper to taste for that perfect finish. Serve it right away to enjoy the crisp textures and vibrant flavors it’s ready in just 20 minutes!