Chicken Green Bean Avocado Salad Recipes

CHICKEN, GREEN BEAN & AVOCADO SALAD

Steps:

• Mix dressing and lime juice. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each thigh. Refrigerate 30 min. to marinate.
• Meanwhile, place beans in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 10 min. or until beans are crisp-tender; drain. Cool completely.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 min. or until done (165ºF), turning after 8 min. Remove from grill; cut into strips.
• Cut avocado in half. Blend half with remaining dressing mixture in blender until smooth. Chop remaining avocado. Place chicken, beans and remaining vegetables in large bowl. Add dressing mixture; mix lightly. Top with cheese and chopped avocados.

GREEK ISLAND SALAD WITH CHICKEN & AVOCADO

Steps:

• Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.
• Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don't break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top, and serve with pitta bread if you wish.

GREEN BEAN CHICKEN SALAD

Steps:

• In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat., Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.