Avocado and chicken salad with avocado lime dressing
This isn't so much a recipe as a "here's something good to eat" post. The only things you make are the marinade for the chicken, and the dressing. It's loaded with veggies and really good for you. Your digestive system will love you. This was adapted from a recipe I saw on Clean Food Crush.
What you need:
Two hearts of romaine, or half a head of iceberg, or 4 ounces of baby greens, whatever you prefer
Four chicken thighs or breasts, boneless, skinless
A 10 ounce box grape tomatoes, halved
One ripe avocado, Haas, large
One large cucumber
Half a red onion, sliced into half rings
Shaved carrots, olives, or any other veggie you like (optional)
4 ounces feta cheese crumbles (optional)
For the marinade:
3 tablespoons olive oil
Juice from one lemon or 1/2 cup lemon juice (that bottled stuff works for this)
1 1/2 tablespoons minced garlic (about three cloves)
1 tablespoon dried Italian herbs
Salt and pepper
Whisk together the olive oil and lemon juice until emulsified, then add the remaining ingredients. Toss with the chicken to coat and allow to marinate for an hour to overnight, although less is better with chicken.
While it's marinating, chop veggies. Save the avocado for last so that it doesn't brown, or toss it in lemon juice. Either way works.
Remove the chicken from the marinade and cook either on the grill, or in a grill pan or skillet until done (160 internal temperature).
While the chicken is cooking, prepare the avocado dressing as below, or just use your favorite.
Layer the ingredients on a platter and drizzle with the dressing. Or if you prefer, you can toss the greens in the salad dressing before placing on the platter and arranging everything on top, leaving extra dressing on the side for those who like more.
Avocado and chicken salad with avocado lime dressing
Salad:
4 boneless, skinless chicken breasts or thighs
1 large cucumber, chopped
2 hearts of romaine, or whatever lettuce you prefer
1 10 ounce container grape tomatoes, or 1 1/4 cups halved
1/2 medium red onion sliced, or 1/2 bunch green onions, sliced
1 large Haas avocado, halved and sliced
Any other veggies you enjoy in a salad, such as carrots, olives, radishes (optional)
4 oz feta cheese (optional)
Marinade for chicken:
3 T olive oil
1/2 cup lemon juice (juice of 1 lemon, or from the bottle)
1 T Italian seasoning
1 tsp salt
1/2 tsp black pepper
Whisk the olive oil and lemon juice together, then add remaining ingredients. Stir and toss in chicken. Allow to marinate for 1 hour to overnight. Cook on grill or in pan.
Avocado dressing:
1 large avocado, halved and mashed
Juice of 1 lime
3 tablespoons olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin (or more to taste)
1/2 tsp salt
1/4 tsp black pepper
Blend together until smooth and drizzle over salad.
What you need:
Two hearts of romaine, or half a head of iceberg, or 4 ounces of baby greens, whatever you prefer
Four chicken thighs or breasts, boneless, skinless
A 10 ounce box grape tomatoes, halved
One ripe avocado, Haas, large
One large cucumber
Half a red onion, sliced into half rings
Shaved carrots, olives, or any other veggie you like (optional)
4 ounces feta cheese crumbles (optional)
For the marinade:
3 tablespoons olive oil
Juice from one lemon or 1/2 cup lemon juice (that bottled stuff works for this)
1 1/2 tablespoons minced garlic (about three cloves)
1 tablespoon dried Italian herbs
Salt and pepper
Whisk together the olive oil and lemon juice until emulsified, then add the remaining ingredients. Toss with the chicken to coat and allow to marinate for an hour to overnight, although less is better with chicken.
Remove the chicken from the marinade and cook either on the grill, or in a grill pan or skillet until done (160 internal temperature).
While the chicken is cooking, prepare the avocado dressing as below, or just use your favorite.
Layer the ingredients on a platter and drizzle with the dressing. Or if you prefer, you can toss the greens in the salad dressing before placing on the platter and arranging everything on top, leaving extra dressing on the side for those who like more.
Avocado and chicken salad with avocado lime dressing
Salad:
4 boneless, skinless chicken breasts or thighs
1 large cucumber, chopped
2 hearts of romaine, or whatever lettuce you prefer
1 10 ounce container grape tomatoes, or 1 1/4 cups halved
1/2 medium red onion sliced, or 1/2 bunch green onions, sliced
1 large Haas avocado, halved and sliced
Any other veggies you enjoy in a salad, such as carrots, olives, radishes (optional)
4 oz feta cheese (optional)
Marinade for chicken:
3 T olive oil
1/2 cup lemon juice (juice of 1 lemon, or from the bottle)
1 T Italian seasoning
1 tsp salt
1/2 tsp black pepper
Whisk the olive oil and lemon juice together, then add remaining ingredients. Stir and toss in chicken. Allow to marinate for 1 hour to overnight. Cook on grill or in pan.
Avocado dressing:
1 large avocado, halved and mashed
Juice of 1 lime
3 tablespoons olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin (or more to taste)
1/2 tsp salt
1/4 tsp black pepper
Blend together until smooth and drizzle over salad.
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