Grilled Chicken Salad with Creamy Avocado Dressing

Grilled Chicken Salad with Creamy Avocado Dressing
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Calories 312 cals
Total Fat 29 g
Cholesterol 20 mg
Dietary Fiber 4 g
Sodium 109 mg
Protein 4 g
Total Carbohydrate 11 g

Prep Time: 30 Minutes

Time to Table: 30 Minutes

Serves: 4


  • 1 avocado, peeled and cut into cubes, divided
  • 1/2 cup Daisy Sour Cream
  • 2 tablespoons lime juice
  • 3 tablespoons water
  • 1 clove garlic, sliced
  • 1/3 cup extra-virgin olive oil
  • 4 chicken breasts
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups baby salad greens
  • 1 cup grape tomatoes, halved
  • 1/2 cup strips yellow bell pepper
  • 1/4 cup thin slivered purple onion


Heat a gas or electric grill. In a food processor or blender container, combine 1/4 of the avocado, the sour cream, lime juice, water and garlic. Cover and process for 30 seconds or until smooth. Add the olive oil and process until smooth and creamy. Set aside. When the grill is hot, brush all sides of the chicken with vegetable oil; sprinkle lightly with salt and pepper. Cook over medium for heat 12 to 15 minutes, turning once, until no longer pink in center. Remove from the grill and cover with foil to keep warm. On each of 4 large salad plates, evenly spread greens. Top with tomatoes, bell pepper, purple onion and remaining avocado. Drizzle with half of the dressing. Cut the chicken crosswise into thick strips. Place on top of salad. Drizzle with remaining dressing.


Average Rating:
5 out of 0 5
Mama Jean 03/17/2017

The dressing is the star of this recipe. I am on a low carb diet, and this really fits the bill. Looking forward to seeing more low carb recipes. Yummy.

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