GRILLED AVOCADO AND CHICKEN SALAD
Steps:
- Preheat a grill or grill pan over medium-high heat. Clean and oil the grates.
- Halve the avocado and remove the pit but leave the skin on. Grill cut-side down until grill marks form, 3 to 5 minutes. Flip and grill 2 more minutes. Remove from the heat and let cool slightly. Once cool enough to handle, peel and chop into 1/2-inch cubes. Set aside.
- Meanwhile, shred the chicken into large pieces, using mainly the breast meat. Place in a medium bowl and set aside.
- Make the dressing: Combine the oil, mustard, honey and lemon juice in a small bowl or jar and whisk together. Season with salt and pepper.
- Divide the spring greens mix among 4 bowls or plates. Crumble the feta over the top, sprinkle with the basil, then top with the chicken and grilled avocado. Drizzle with the dressing and serve.
GRILLED CHICKEN SALAD WITH STRAWBERRIES AND AVOCADO
This wonderful summer salad that is a meal all in one with grilled chicken, strawberries, avocado, spinach, and romaine lettuce topped with a sweet poppy seed dressing.
Provided by *Sherri*
Categories Salad
Time 1h35m
Yield 4
Number Of Ingredients 16
Steps:
- Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender. Transfer dressing to a bowl or jar and refrigerate at least 1 hour before serving.
- Combine Italian dressing and teriyaki sauce in a sealable container and add chicken. Seal and marinate at least 30 minutes to 1 hour before grilling.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from marinade and grill until juices run clear, 5 to 8 minutes per side. Remove from heat, let cool about 10 minutes, and cut into bite-sized pieces.
- Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl. Gently stir in strawberries and avocado. Refrigerate until ready to serve.
- Top salad with dressing and pecans when serving.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 29.3 g, Cholesterol 32.3 mg, Fat 50.7 g, Fiber 7.6 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 1107.5 mg, Sugar 19.4 g
GRILLED CHICKEN AND AVOCADO SALAD
This hearty salad is packed with protein; grilled chicken breasts are diced and paired with diced avocado, chickpeas, red onion, and poblano peppers. A fresh vinaigrette with cilantro and lime is the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Oil a grill pan and place over high heat until hot. Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken skin-side down on grill pan. Cook 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.
- Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado. Serve garnished with lime wedges and cilantro.
GRILLED CHICKEN WITH AVOCADO CUCUMBER SALAD
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 13
Steps:
- 1. In between 2 large sheets of plastic wrap, pound out 1 breast with the flat side of a meat mallet, until it becomes a thin piece, about 1/4- to 1/2-inch thick. Repeat with the rest of the chicken.
- 2.Heat a grill pan or preheat an outdoor grill to medium-high. Brush chicken breasts lightly with olive oil and season with coriander, salt, and black pepper to taste. Grill chicken, in batches if necessary, turning once, until cooked through, about 2 minutes per side.
- 3. Toss cucumber, tomatoes, onion, tarragon, lemon zest and juice, salt, and cayenne pepper in a serving bowl. Halve and pit avocado; press a knife into pit, twist, and lift out. Score flesh using a knife, and use a spoon to scoop it from skins and into salad; toss gently to combine. Serve chicken topped with salad.
GRILLED CHICKEN AND AVOCADO SALAD
One of my favorites to fix during the summer months. I believe this recipe originally comes from Martha Stewart. You can use either a grill pan or an outdoor grill to cook the chicken. I prefer the latter. It's best if you can prepare the day before serving.
Provided by Beth A.
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Oil a grill pan and place over high heat until hot.
- Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken outer-side down on grill pan. Cook 4 minutes.
- Turn and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary.
- When chicken is cool enough to handle, cut into medium dice and transfer to a large bowl.
- Add chickpeas, peppers, onion and vinaigrette. Toss to combine.
- Gently fold in avocado. Serve garnished with lime wedges and cilantro.
- Cilantro-lime vinaigrette:.
- In a food processor, pulse cilantro until coarsely chopped. Add lime juice and pulse 10 seconds. With processor running, pour olive oil into feed tube in slow stream. Stir in salt and pepper to taste.
Nutrition Facts : Calories 580, Fat 35.9, SaturatedFat 5.2, Cholesterol 68.4, Sodium 329.5, Carbohydrate 33.9, Fiber 12.5, Sugar 1.7, Protein 34.5
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- MAKE THE LEMON-HERB CHICKEN: Place the chicken in a large resealable plastic bag. In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, dill and parsley. Pour the marinade into the bag, seal it and refrigerate for 30 minutes.
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