
How To Make Pesto Grilled Chicken Avocado Salad
This chicken avocado salad is unique in that its pesto dressing also works as a marinade. Salads will never be boring with this recipe.
Serves:
Ingredients
For Dressing:
- ā cupolive oil
- 2tbspbasil pestohomemade or store bought
- 2tbsplemon juiceadjust to your tastes
- 2tbspwateroptional, for a thinner consistency
- 2tspgarlicminced
- 1tspsalt
- cracked pepperto taste
- 4chicken thigh filletsor chicken breasts (skinless and boneless)
For Salad:
- 4cupsRomaineor Cos lettuce leaves, washed and dried
- 1largecucumberdiced
- 1cupgrape tomatoesor cherry tomatoes, diced
- ½red onionsliced
- 1avocadosliced
- ½cupfetacrumbled
- lemon wedgesto serve
- 2tbsppestoto serve
- 2tbspfresh chopped basilor parsley, to garnish
Instructions
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Whisk together all of the dressing ingredients in a large jug.
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Pour out half of the dressing into a large, shallow dish.
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Refrigerate the remaining marinade to use as a dressing later.
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Add the chicken to the marinade in the bowl.
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Marinate chicken in the refrigerator for 15 to 30 minutes (or up to 2 hours if time allows).
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While waiting for the chicken, prepare all of the salad ingredients and mix them in a large salad bowl.
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Once the chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat.
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Grill chicken on both sides until browned and completely cooked through.
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Allow chicken to rest for 5 minutes; slice and arrange over salad.
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Drizzle salad with the remaining dressing.
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Serve with lemon wedges, extra basil pesto, and chopped basil or parsley, to garnish.
Nutrition
- Calories:Ā 815.39kcal
- Fat:Ā 67.19g
- Saturated Fat:Ā 15.90g
- Trans Fat:Ā 0.16g
- Monounsaturated Fat:Ā 32.36g
- Polyunsaturated Fat:Ā 9.78g
- Carbohydrates:Ā 16.96g
- Fiber:Ā 6.46g
- Sugar:Ā 5.12g
- Protein:Ā 38.42g
- Cholesterol:Ā 207.16mg
- Sodium:Ā 1092.70mg
- Calcium:Ā 190.49mg
- Potassium:Ā 1049.73mg
- Iron:Ā 3.32mg
- Vitamin A: 302.38µg
- Vitamin C:Ā 23.50mg
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