California Salad With Roasted Chicken And Avocado Dressing Recipes

GRILLED CALIFORNIA AVOCADO CHICKEN

Steps:

• In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
• Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
• Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

CHICKEN SALAD WITH AVOCADO DRESSING

Steps:

• Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1)
• Spice Rub: Combine ingredients and scatter on a plate.
• Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.
• Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.
• Pile the Salad ingredients onto a serving platter then place the chicken on the side.
• Serve with Avocado Dressing.

ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
• Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
• Dice the cucumber and add to a large bowl.
• Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
• Divide between individual bowls and serve.
• Enjoy!

CALIFORNIA SALAD WITH ROASTED CHICKEN AND AVOCADO DRESSING

Steps:

• Start by making your avocado dressing. Place all of the ingredients for the dressing in a blender or food processor and puree until smooth. You can add a couple extra tablespoon of water if you want a thinner dressing. Cover and refrigerate until ready to use.
• Pre-heat your oven to 450 degrees.
• Rub your chicken breast with ½ tablespoon olive oil and season it generously with salt and pepper. Feel free to add some of your favorite poultry seasoning if you like. (Note:There are 2 chicken breasts in these pictures. This is because I doubled the recipe for my own gluttonous reasons. Please don't let it confuse you.)
• Heat 1 tablespoon an oven safe pan or skillet over medium-high heat. When hot, add the chicken breast, skin side down, and cook for about 5 minutes until the skin is golden brown and crispy. Carefully turn the chicken breast over in the pan and transfer it to the oven. (If you do not have an oven safe pan, don't panic. Just put your browned chicken breast in a baking dish.)
• Bake your chicken breast for 25 minutes at 450 degrees or until the chicken is cooked through. (A cooked chicken breast has an internal temperature of 165 degrees. If you're a nervous chef, I recommend buying an instant read thermometer.) Remove your chicken breast from the oven and let it cool to room temperature. When your chicken breast is cool, remove the skin and coarsely shred the meat. Set aside.
• While your chicken is cooking, cook your turkey bacon in a large skillet until crispy. Set the cooked bacon on a paper towel line plate to drain, and then crumble it into small pieces.
• Place mesclun in a large salad bowl and add the chopped orange segments, cucumber, red onion and sliced almonds. Top with shredded chicken and crumbled turkey bacon.
• Dress your salad just before serving. You can dress the entire thing at once, but I like to put the dressing in a small bowl or pitcher and let people dress their own. (Everyone has their own preferences when it comes to how heavily dressed they like their salads.) Eat and be happy.

CALIFORNIA QUINOA & AVOCADO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
• Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
• Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
• Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.

CHICKEN BREAST WITH AVOCADO SALAD

Steps:

• Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
• Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.