Grilled Chicken And Avocado Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED AVOCADO AND CHICKEN SALAD



Grilled Avocado and Chicken Salad image

Provided by Megan Mitchell

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Oil, for grilling
1 large Hass avocado
1 store-bought rotisserie chicken
1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
2 teaspoons honey
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 bag spring greens mix
1 block feta cheese, preferably goat's milk
1/4 cup basil leaves, sliced crosswise into ribbons

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 AND AVOCADO SALAD



Grilled Chicken and Avocado Salad image

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

Vegetable oil, for grill pan
6 skinless, boneless chicken breast halves (about 2 pounds)
Coarse salt and freshly ground pepper
2 cups cooked chickpeas
3 fresh Poblano peppers, seeded, deribbed, and finely chopped
1 medium red onion, finely chopped
Cilantro-Lime Vinaigrette
3 ripe, firm avocados, peeled, pitted, and diced
Lime slices, for serving
4 sprigs fresh cilantro, for serving

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



Grilled Chicken with Avocado Cucumber Salad image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 13

4 boneless and skinless chicken breasts, about 2 pounds
1 tablespoon extra-virgin olive oil
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1 Kirby cucumber with peel, coarsely chopped
1 cup grape or cherry tomatoes and/or yellow pear tomatoes, halved
1/4 red onion, diced
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon zest (about 1/2 lemon)
Freshly squeezed juice half a lemon (1 to 2 tablespoons)
1/2 teaspoon kosher salt
Pinch cayenne pepper
1 ripe Hass avocado

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.

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY



Honey-Lime Chicken And Avocado Salad Recipe by Tasty image

Here's what you need: boneless chicken thighs, romaine lettuce, cherry tomato, red onion, avocados, olive oil, salt, garlic, jalapeño pepper, chili powder, honey, lime juice, olive oil, honey, salt, pepper, lime juice

Provided by Robert Broadfoot

Categories     Lunch

Yield 2 servings

Number Of Ingredients 17

4 boneless chicken thighs
1 head romaine lettuce, chopped
½ cup cherry tomato, halved
½ red onion, thinly sliced
2 avocados, chopped
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced
1 jalapeño pepper, minced
½ teaspoon chili powder
1 tablespoon honey
4 tablespoons lime juice
4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon pepper
4 tablespoons lime juice

Steps:

  • In a medium bowl, combine all the ingredients for the chicken marinade.
  • Toss in the chicken thighs and marinate for at least one hour.
  • In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
  • Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
  • Slice cooked chicken thighs and add to the salad bowl.
  • In a small bowl, combine all the ingredients for the dressing. Mix well.
  • Toss the salad with the dressing and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 966 calories, Carbohydrate 62 grams, Fat 67 grams, Fiber 15 grams, Protein 39 grams, Sugar 39 grams

GRILLED CHICKEN SALAD WITH AVOCADO DRESSING



Grilled Chicken Salad with Avocado Dressing image

Reserve a portion of the unused marinade for this grilled chicken salad to use in the avocado dressing. The result is a big salad with even bigger flavor!

Provided by My Food and Family

Categories     Home

Time 2h35m

Yield 8 servings

Number Of Ingredients 11

1/2 cup oil
1/3 cup GREY POUPON Dijon Mustard
1/4 cup HEINZ Red Wine Vinegar
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
1/4 tsp. dried oregano leaves
1/8 tsp. ground red pepper (cayenne)
8 small boneless skinless chicken breasts (2 lb.)
1/2 cup chopped avocados
10 cups tightly packed torn salad greens
2 large tomatoes, cut into wedges

Steps:

  • Whisk first 7 ingredients until blended. Reserve 1/2 cup mustard mixture; refrigerate for later use. Pour remaining mustard mixture over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 2 hours to marinate.
  • Meanwhile, blend avocados and 1/3 cup of the reserved mustard mixture in blender until smooth. Refrigerate until ready to serve with salad.
  • Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F), brushing with remaining mustard mixture for the last few minutes.
  • Slice chicken. Cover platter with salad greens; top with chicken and tomatoes. Drizzle with avocado dressing just before serving.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

GRILLED CHICKEN SALAD WITH STRAWBERRIES AND AVOCADO



Grilled Chicken Salad with Strawberries and Avocado image

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

½ cup olive oil
¼ cup cider vinegar
2 tablespoons honey
2 teaspoons white sugar
1 ½ teaspoons poppy seeds
½ teaspoon salt
½ teaspoon ground dry mustard
½ teaspoon grated onion
¼ cup Italian-style salad dressing
3 tablespoons teriyaki sauce
2 medium boneless chicken breasts
2 cups baby spinach, torn into bite-sized pieces
2 cups torn romaine lettuce
2 cups hulled and sliced strawberries
1 ripe but firm avocado, pitted and sliced into bite-sized pieces
½ cup toasted pecans

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, AVOCADO & SWEET ONION SALAD



Grilled Chicken, Avocado & Sweet Onion Salad image

Ripe avocado slices, juicy tomato wedges and sweet, crunchy onions give this grilled chicken salad great texture and garden-fresh flavor.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pkg. (10 oz.) torn romaine lettuce
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 avocado, sliced
1 tsp. lemon juice
1 tomato, cut into wedges
1 small cucumber, peeled, sliced
1/4 cup chopped sweet onions, such as Vidalia
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Combine all ingredients except dressing and cheese in large bowl.
  • Add dressing; toss to coat.
  • Sprinkle with cheese.

Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME



Bacon-Wrapped Grilled Chicken Salad With Avocado and Lime image

Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.

Provided by Clare de Boer

Categories     dinner, lunch, poultry, salads and dressings, vegetables, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts (about 10 ounces each)
1 1/2 teaspoons flaky sea salt
1/8 teaspoon black pepper
16 slices bacon
1/2 cup any and all soft herbs, such as tarragon, dill, parsley or cilantro, plus more for garnish
2 teaspoons sea salt
1 garlic clove
1/4 cup fresh lime juice (from 2 limes)
3 ripe avocados
1/4 cup extra-virgin olive oil
1/8 teaspoon black pepper
2 jalapeños, thinly sliced into rounds
2 1/2 pounds any mixture of crunchy salad leaves: endive, watercress, radicchio, romaine or Little Gems (about 4 quarts)
Olive oil, as needed
Kosher salt
4 fudgy soft-boiled eggs, peeled and halved
Lime wedges, for serving

Steps:

  • Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
  • While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
  • Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
  • When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
  • Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
  • Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
  • Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.

More about "grilled chicken and avocado salad recipes"

GRILLED CHICKEN AVOCADO SALAD - PRIMAVERA KITCHEN
2018-05-04 In a large salad bowl, add first the lettuce, and then top it with cucumber, red onions and avocado. In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt …
From primaverakitchen.com
4.5/5 (4)
Calories 360 per serving
Category Salad, Side Dish
  • In a large salad bowl, add first the lettuce, and then top it with cucumber, red onions and avocado.


HEALTHY GRILLED CHICKEN SALAD WITH AVOCADO RECIPE - EAT …
2019-02-27 Well, here are some tips on how to pit an avocado like a pro. (And no, you don't need to spend 45 minutes peeling the pebbly skin.) How to pit an avocado: Work the blade carefully around the pit. Thwack the pit with blade; twist and carefully remove. Slice or dice, then spoon out the soft flesh.
From eatthis.com
2.9/5 (14)
Category Lunch
Author David Zinczenko And Matt Goulding
Calories 500 per serving


GRILLED CHICKEN AND AVOCADO SALAD RECIPE | MYRECIPES
2007-01-13 Heat a grill or grill pan to medium-high. Grill the chicken until cooked through, about 4 minutes per side. Meanwhile, arrange the spinach, avocado, and orange on a plate.
From myrecipes.com
Servings 1


GRILLED CHICKEN SALAD - GREAT GRUB, DELICIOUS TREATS
1 day ago Shake well to mix and pour over sliced chicken. Let chicken marinate in the refrigerator for 30-45 minutes. Remove chicken from refrigerator and grill on low heat until chicken is thoroughly cooked through and has an internal temperature of 165 degrees. Remove chicken breasts from grill and set aside.
From greatgrubdelicioustreats.com


GRILLED CHICKEN AVOCADO SALAD - MORE THAN MEAT AND POTATOES
2022-01-08 Set aside. Heat a griddle or grill over medium heat. After the pan heats, brush it lightly with avocado oil then add the chicken. Cook the chicken for 5 to 6 minutes on each side, until the juices run clear and there is no pink in the center. Remove to a waiting plate, and allow to rest for 10 minutes before slicing.
From morethanmeatandpotatoes.com


GRILLED CHICKEN SALAD WITH AVOCADO AND MANGO RECIPE
Instructions Checklist. Step 1. Prepare grill. Advertisement. Step 2. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes. Step 3.
From myrecipes.com


GRILLED CHICKEN CAESAR AVOCADO SALAD | THE RECIPE CRITIC
2017-08-01 Preheat a grill to medium high heat. Rub the chicken with olive oil, italian seasoning, and salt and pepper. Grill on each side 2-4 minutes until chicken is cooked and no longer pink. Slice the chicken and set aside. In a large bowl add the chicken, romaine, avocado, cherry tomatoes, croutons, shaved parmesan and toss.
From therecipecritic.com


GREEK AVOCADO & GRILLED CHICKEN SALAD WITH GREEK DRESSING
In medium bowl or ziplock bag, combine the chicken, olive oil, oregano, garlic and a sprinkle of salt and pepper. Heat a large heavy duty pan to medium-heat and grill chicken 5-6 minutes per side until tender and cooked through. Remove from pan, cool for 5 minutes then slice or chop. Combine all the ingredients for the dressing in a mason jar ...
From gimmedelicious.com


AVOCADO GRILLED CHICKEN SALAD WITH BACON - WENDY POLISI
2021-04-23 The internal temperature should be 165° F. Transfer to a cutting board and allow to cool for 10 minutes before slicing. Place romaine in a large bowl and toss with bacon, chicken, avocado, tomatoes and blue cheese. Add desired amount of dressing and toss until evenly coated. Serve immediately.
From wendypolisi.com


10 BEST GRILLED CHICKEN BREAST AVOCADO RECIPES | YUMMLY
olive oil, hoisin sauce, goat cheese, salad, chicken breasts and 2 more Grilled Chicken Breast Cacciatore ChefIrvine onion, olive oil, chopped garlic, fresh basil leaves, white mushrooms and 15 …
From yummly.com


GRILLED CHICKEN SALAD WITH AVOCADO | MARK LAUREN
DIRECTIONS. Rub salt and pepper on chicken breasts. Heat pan on medium-high and add Ghee. Once pan is hot, add chicken breasts. Cook 2-3 minutes on each side depending on thickness and repeat until cooked. Place chicken breasts on cutting board and let cool. In 2 storage containers, divide all of veggies and then top with cheese an pine nuts.
From marklauren.com


6 AWESOME AVOCADO CHICKEN SALAD RECIPES | ALLRECIPES
2021-03-10 Creamy Avocado Chicken Salad with crackers. Credit: Tammy Lynn. View Recipe. this link opens in a new tab. Avocado and sour cream are the perfect pairing for creating a delightfully rich chicken salad. A splash of lime juice and sprinkling of garlic powder amp up the flavor, just right for scooping up with crackers.
From allrecipes.com


GRILLED CHIMICHURRI CHICKEN AVOCADO SALAD - CAFE DELITES
2017-04-02 Instructions. Make a batch of Chimichurri using this recipe, in a small bowl or jug. Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing. Heat the oil in a grill pan or skillet over medium ...
From cafedelites.com


GRILLED AVOCADO CHICKEN SALAD - HEALTHY FITNESS MEALS
2021-07-17 Cut the avocado in wedges and gently rub them with lime juice, olive oil, salt and pepper. Heat a grill pan or an outside grill over medium-high heat. Grill the avocado wedges for 2-4 minutes per side, or until grill marks are visible. Set aside. Meanwhile, drizzle the chicken with ½ tablespoon of olive oil.
From healthyfitnessmeals.com


GRILLED CHICKEN AVOCADO AND MANGO SALAD - ENTERTAINING DIVA
2022-05-01 Make the dressing by combining the remaining marinade and olive oil in a small bowl. Whisk to blend. Grill the chicken 5 – 7 minutes on each side, or until cooked through. When the chicken has finished cooking, slice it into strips. Place greens, papaya, avocado, red pepper and toasted cashews in a large bowl.
From entertainingdiva.com


A&W DELUXE GRILLED CHICKEN SANDWICH RECIPE - SECRET COPYCAT …
2022-05-14 Sprinkle both sides with seasoned salt and pepper. Grill the chicken for 6 to 7 minutes per side or until it is no longer pink in the center and has reached and internal temperature of 165°F. Coat top and bottom hamburger buns with butter. Toast lightly. Spoon ranch dressing on the tops and bottoms of buns.
From secretcopycatrestaurantrecipes.com


PESTO GRILLED CHICKEN AVOCADO SALAD - CAFE DELITES
2018-07-22 Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat.
From cafedelites.com


GRILLED CHICKEN AND AVOCADO SALAD
Wash and trim lettuce leaves in a salad bowl. Add corn kernels, black beans, sliced grape tomatoes, diced avocados, and feta cheese to the same bowl. Top the salad with grilled chicken cubes. Finally, add chopped red bell peppers. Drizzle the dressing on top.
From ruchiskitchen.com


SPICY GRILLED CHICKEN AND AVOCADO SALAD - LAURA IN THE KITCHEN
1) Preheat a grill pan between medium and medium high heat. 3) Place the chicken on the hot grill pan and let them cook for about 4 minutes on each side or until fully cooked through. 4) Remove to a plate to cool slightly. 5) Arrange the tomatoes, onion and avocado on top of the bed of lettuce, season slightly with salt and pepper and set aside.
From laurainthekitchen.com


MEXICAN AVOCADO CHICKEN SALAD | RECIPETIN EATS
2018-05-18 Put 2 tablespoons of Dressing in a ziplock bag. Add chipotle, oregano, cumin, salt and pepper, mix/squidge bag. Add chicken, seal and massage to coat. Marinate 30 min – overnight. Heat 1 tbsp olive oil in skillet over medium low, cook chicken to taste (2cm / 4/5” takes around 8 minutes), getting a nice brown crust on it.
From recipetineats.com


SKINNY GRILLED CHICKEN FAJITA & AVOCADO SALAD - GIMME DELICIOUS
Heat a large heavy-duty pan or skillet to medium-high heat for 2 minutes. Add a teaspoon of oil to the pan and then add in the chicken breasts. Cook 4-5 minutes per side or until cooked through. Remove from pan onto a cutting board and cool for 5 minutes then slice or …
From gimmedelicious.com


GRILLED CHICKEN AND CORN SALAD WITH AVOCADO RECIPE - REAL SIMPLE
Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and an instant-read thermometer inserted in each pieces of chicken registers 165º F, 8 to 10 minutes. Step 5. Cut the kernels off the cobs and slice the chicken. Step 6. Toss the spinach, chicken, corn, and avocado with the ...
From realsimple.com


AVOCADO, POTATO, AND GRILLED CHICKEN SALAD | MYPLATE
Directions. In a medium sauce pan, boil potatoes about 20 minutes, until just tender; run under cold water to cool, and cut into chunks. Peel avocado and cut into chunks; coat with lemon juice. Whisk olive oil, vinegar, yogurt, and pepper in a small bowl. Place all ingredients in large bowl.
From myplate.gov


GRILLED CHICKEN AVOCADO SALAD - THE THIRSTY FEAST
2020-06-26 Make the salad dressing. Combine all Jalapeño Cilantro Dressing ingredients in a food processor or blender and pulse until well combined. Set aside. To make the grilled chicken avocado salad. Combine all salad ingredients and 1 cup of salad dressing in a large bowl. Gently toss until the ingredients are coated in dressing.
From honeyandbirch.com


GRILLED CHICKEN WITH TOMATO AVOCADO SALAD - RECIPE RUNNER
Grill for 4-6 minutes then flip and grill another 4-6 minutes or until the internal temperature reaches 160-165°. Let the chicken rest for at least 5 minutes before slicing it. In a medium sized bowl add the avocado, tomatoes and lime juice and season with salt and pepper.
From reciperunner.com


GRILLED PINEAPPLE, CHICKEN AND AVOCADO SALAD - GIMME SOME OVEN
2013-07-03 Remove pineapple and chicken and let cool for at least 10 minutes. Then slice chicken into strips, and cut pineapple into chunks. In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined. Drizzle or toss with salad dressing, and serve immediately.
From gimmesomeoven.com


THE 40 BEST GRILLING RECIPES - GYPSYPLATE
2022-05-13 This Grilled Chimichurri Avocado Salad is filling and refreshing. Tender, juicy chicken marinated with flavorful chimichurri is grilled, then served over a bed of fresh salad and creamy avocado. This recipe is easy, healthy, and most importantly it’s crazy delicious. Get the Recipe @ cafedelites. 7. Grilled Sausages, Peppers and Potatoes . Here’s a grilled platter …
From gypsyplate.com


GRILLED LEMON-HERB CHICKEN AND AVOCADO SALAD - PUREWOW
Drain and reserve. 3. In a medium bowl, whisk together the lemon zest, lemon juice, mustard and oregano. Gradually stream in the olive oil and whisk well to combine. Season with salt and pepper. 4. Prepare your grill for high heat. Remove the chicken from the marinade and season with salt and pepper. 5.
From purewow.com


GRILLED CHICKEN SALAD WITH AVOCADO AND MANGO RECIPE
Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes. Turn chicken to coat, and let stand 5 ...
From health.com


GRILLED CHICKEN ORZO SALAD WITH AVOCADO - HOWSWEETEATS.COM
2022-04-25 Place the chicken on the grill grates. Grill for 5 minutes, then flip over and grill for 5 minutes more, or until the internal temperature reaches 165 degrees F. Remove the chicken and let it rest for 10 minutes. After 10 minutes, slice or chop the chicken. Toss the orzo with half of the cilantro lime vinaigrette.
From howsweeteats.com


GRILLED CHICKEN RECIPES - AMBITIOUS KITCHEN
1 day ago Damn Good BLT Pasta Salad with Creamy Jalapeño Cashew Dressing. Thai-Inspired Chicken Quinoa Salad with Peanut Dressing. Peach, Tomato & Corn Arugula Pasta Salad. Kale, Edamame & Quinoa Salad with Lemon Vinaigrette. Fiesta Mango Black Bean Quinoa Salad. Avocado & Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette.
From ambitiouskitchen.com


AVOCADO AND GRILLED CHICKEN CHOPPED SALAD WITH SKINNY CHIPOTLE …
2015-05-22 Instructions. Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch. Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.
From cookingclassy.com


THE BEST GRILLED SOUTHWEST CHICKEN SALAD RECIPE
2022-05-13 Combine 1 tbsp extra virgin olive oil, fresh lime juice, fresh cilantro, sea salt, and chili powder in a large bowl. Add the chicken into the marinade ingredients for 30 minutes, or in an airtight container in the fridge overnight. To grill the chicken, heat a …
From fitmamarealfood.com


SOUTHWEST GRILLED CHICKEN AND AVOCADO SALAD - MAMA HARRIS' …
Get the heat up to medium, then place the marinaded chicken on the grill with tongs. Cover and let chicken cook for 5-7 minutes, then use the tongs to flip the chicken over. Grill for 5-7 minutes longer, or until a meat thermometer reads 165 degrees. Remove chicken from grill and cover with foil to let the chicken rest.
From mamaharriskitchen.com


GRILLED CHICKEN AND AVOCADO SALAD RECIPE | REAL SIMPLE
Here's How to Know the Right Temperature for Your Refrigerator (Because Yours Is Probably Set Wrong) Keeping foods chilled properly, at the right refrigerator temperature, helps them last longer and stay fresher. Sticking to the ideal refrigerator temperature can help you avoid potential foodborne illnesses, too. Read More.
From realsimple.com


GRILLED CHICKEN AVOCADO SALAD | RECIPE - KOSHER.COM
2021-10-18 Prepare the Chicken. In a small bowl, mix all spices. Brush chicken with oil and coat each side with seasoning mixture. Broil chicken on an oven rack positioned in the middle or lower half of the oven until cooked through, about 10 minutes on each side. Allow chicken to rest for five minutes, then slice thinly.
From kosher.com


AVOCADO, POTATO, AND GRILLED CHICKEN SALAD - CALIFORNIA AVOCADOS
Instructions. In a medium sauce pan, boil potatoes about 20 minutes, until just tender; run under cold water to cool, and cut into chunks. Peel avocado and cut into chunks; coat with lemon juice. Whisk olive oil, vinegar, yogurt, and pepper in a small bowl. Place all ingredients in large bowl.
From californiaavocado.com


GRILLED CHICKEN AVOCADO + MANGO SALAD - READY IN MINUTES!
2019-05-15 Instructions. Whisk vinaigrette ingredients and set aside. Toss avocado, mango, chicken and red onion together. Fill a large salad platter with baby greens or divide on 4 small dishes. Top with chicken/avocado mixture and drizzle half the dressing on top. Serve with remaining dressing if desired.
From skinnytaste.com


GRILLED CHICKEN WITH AVOCADO TOMATO SALAD - WHAT'S GABY COOKING
2015-08-19 Add the chicken and marinate for 30-45 minutes at room temperature. Heat a grill to high heat. Lift chicken from marinade (discard marinade) and grill chicken, turning often, until no longer pink in center, 10 to 15 minutes. Transfer chicken to a platter and top with the avocados, cherry tomatoes and raw corn cut off the cob.
From whatsgabycooking.com


CHICKEN AVOCADO SALAD - CREME DE LA CRUMB
2019-11-26 Allow to rest for a few minutes before slicing into thin strips or chopping into 1/2-inch pieces. To assemble salads, arrange lettuce on the bottom, then top with chicken, tomatoes, cheese, avocados, and dressing. Serve immediately.
From lecremedelacrumb.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #healthy     #main-dish     #salads     #poultry     #chicken     #dietary     #low-sodium     #low-cholesterol     #low-carb     #healthy-2     #low-in-something     #meat     #chicken-breasts

Related Search