Grilled Chicken Avocado Sweet Onion Salad Recipes

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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

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.

AVOCADO AND SWEET ONION SALAD



Avocado and Sweet Onion Salad image

Categories     Salad     Blender     Onion     Appetizer     Side     Quick & Easy     Low Cal     Avocado     Summer     Vegan     Cilantro     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

For dressing:
3 limes
2 fresh jalapeño chiles
1/3 cup extra-virgin olive oil
1 1/2 teaspoons sugar
1 large sweet onion such as Vidalia
4 California avocados
1 cup packed fresh cilantro sprigs

Steps:

  • Make dressing:
  • Squeeze enough juice from limes to measure 1/4 cup. Wearing protective gloves, coarsely chop chiles. In a blender purée chiles with lime juice, oil, sugar, and salt and pepper to taste. Dressing may be made 2 days ahead and chilled in an airtight container.
  • Cut onion in half through stem end and thinly slice crosswise. Quarter avocados lengthwise. Peel avocados and cut lengthwise into 1/4-inch-thick slices.
  • Arrange avocado, onion, and cilantro sprigs on a platter and season with salt and pepper. Drizzle dressing over salad.

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

NO-FUSS AVOCADO ONION SALAD



No-Fuss Avocado Onion Salad image

My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 6

3 medium ripe avocados, peeled and thinly sliced
1 large sweet onion, halved and thinly sliced
1/3 cup olive oil
1/4 cup stone-ground mustard
2 tablespoons lemon juice
1 tablespoon honey

Steps:

  • Arrange avocado and onion slices on a large platter. In a small bowl, whisk remaining ingredients; drizzle over salad. Serve immediately.

Nutrition Facts : Calories 147 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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