Grilled Chicken Salad with Creamy Avocado Dressing

prep time icon

Prep Time

30mins

time to table icon

Time to Table

30mins

serves icon

Serves

4

shop nowprint recipe
Share:

Ingredients

  • 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

Tips

  • Cooking Tips:

    Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.

  • Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Ingredients

  • 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

Tips

  • Cooking Tips:

    Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.

  • Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Directions

  1. 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.
  2. Cover and process for 30 seconds or until smooth. Add the olive oil and process until smooth and creamy. Set aside.
  3. When the grill is hot, brush all sides of the chicken with vegetable oil; sprinkle lightly with salt and pepper.
  4. 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.
  5. 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.
  • Calories:312
  • Cholesterol:20
  • Dietary Fiber:4
  • Protein:4
  • Sodium:109
  • Total Carbohydrate:11
  • Total Fat:29

Recommendations