Grilled Chicken Salad With Strawberries And Avocado Recipes

STRAWBERRY AVOCADO GRILLED CHICKEN SALAD

Steps:

• Place all the balsamic dressing ingredients into a 1-cup Mason jar. Close the lid and shake well.
• Put the chicken breasts in a container and pour ¼ cup of the dressing over top. Turn the chicken so that it is well coated in the marinade and set it aside for ½ hour.
• While the chicken is marinating, place the spinach, arugula, strawberries, pecans, and diced avocado in a large salad bowl. Preheat your grill to medium-high.
• Remove the chicken from the marinade and place it on your BBQ. Grill the chicken for 15 minutes, turning halfway. Remove the chicken from the grill and use two forks to shred the meat into bite-sized pieces.
• Add the chicken to the salad bowl, pour the remaining dressing over the top and toss to coat. Serve right away.

GRILLED CHICKEN SALAD WITH STRAWBERRIES AND AVOCADO

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.

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.

CHICKEN, AVOCADO AND STRAWBERRY SALAD

Steps:

• In a bowl whisk together the poppy seed dressing with the mayonnaise until blended add in sugar if desired. Chill dressing for a minimum of 1 hour.
• In a large glass bowl toss together chicken, celery, sliced strawberries, avocado, red onion slices, almonds and mixed greens.
• Pour the dressing over and toss to combine.
• Garnish the inside edges of the bowl with avocado slices and strawberries if desired.
• Serve immediately.
• Delicious!

STRAWBERRY-AVOCADO TOSSED SALAD

Steps:

• In a small bowl, whisk together the oil, sugar, honey, vinegar, lemon juice and salt. , Divide romaine among 4 salad plates. Top each with avocado and strawberries. Drizzle with dressing. Sprinkle with pecans.