INGREDIENTS
4
Chicken breasts, large
2
Avocados
8 cups
Baby kale, organic
4 tsp
Basil, dried
2
Heirloom tomatoes, medium
1
Red bell pepper, small
1
Yellow bell pepper, small
1/4 cup
Balsamic vinegar
4 tbsp
Capers
2 tbsp
Lemon juice
1/2 tsp
Salt
2 tsp
Sea salt
1/4 cup
Olive oil
4 tbsp
Butter
1/2 cup
Red wine