Grilled Chicken And Avocado Napoleons Recipes
GRILLED CHICKEN AND AVOCADO NAPOLEONS
Grilled Chicken and Avocado Napoleons. They are so simple, but completely delicious. I love the kick of cayenne in the dressing with the cool avocado and flaky, buttery, amazingly delish puff pastry. It's pretty much perfection.
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Place an oven rack in the lower 1/3 of the oven.
- Preheat to 400.
- Line baking sheets with parchment.
- Using the tines of a fork, prick the top of the pastry all over.
- Cover with parchment and place another baking sheet on top.
- Bake for 25 min (ours took 23 min) or until golden.
- Remove from pan and let cool.
- Preheat a grill pan and season both sides of chicken with salt and drizzle with olive oil.
- Grill until chicken is cooked through, about 5-6 min on each side.
- Set aside to rest.
- In a small bowl, mix together mayo and cayenne.
- To assemble:
- Place pastry on a work surface.
- Slice each chicken breast diagonally into 6 (1/4 inch thin) slices.
- Place 3 slices of chicken on pastry and top with 1/4 of spinach.
- Place 1 avocado slice on top.
- Spread 1 ts of mayo mixture on the underside of another piece of pastry to create the middle layer.
- Place on top.
- Repeat the layering with a pastry ending as the top.
Nutrition Facts : ServingSize 1 g, Calories 615 kcal, Carbohydrate 39 g, Protein 23 g, Cholesterol 51 mg, Fiber 3 g, Sugar 1 g, Fat 41 g, SaturatedFat 10 g, Sodium 344 mg
GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA
A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.
Provided by tcasa
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
- Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
- Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
- Slice chicken and top with salsa.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g
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