Recipe courtesy of Megan Mitchell
Recipe courtesy of Megan Mitchell
Watch how to make this recipe.
Grilled Avocado and Chicken Salad
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 316
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 77 mg
- Sodium
- 362 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 316
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 77 mg
- Sodium
- 362 mg
Ingredients
Dressing:
Directions
Try this cooking class now
21m
Easy
CLASS
- 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.
