Name: Pesto Grilled Chicken Avocado Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: For Dressing:; ⅓ cup olive oil; 2 tbsp basil pesto; 2 tbsp lemon juice; 2 tbsp water; 2 tsp garlic; 1 tsp salt; cracked pepper; 4 chicken thigh fillets; For Salad:; 4 cups Romaine; 1 large cucumber; 1 cup grape tomatoes; ½ red onion; 1 avocado; ½ cup feta; Lemon Wedges; 2 tbsp Pesto; 2 tbsp fresh chopped basil

pesto grilled chicken avocado salad recipe

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.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

For Dressing:

⅓cupolive 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

Whisk together all of the dressing ingredients in a large jug.
Pour out half of the dressing into a large, shallow dish.
Refrigerate the remaining marinade to use as a dressing later.
Add the chicken to the marinade in the bowl.
Marinate chicken in the refrigerator for 15 to 30 minutes (or up to 2 hours if time allows).
While waiting for the chicken, prepare all of the salad ingredients and mix them in a large salad bowl.
Once the chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat.
Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad.
Drizzle salad with the remaining dressing.
Serve with lemon wedges, extra basil pesto, and chopped basil or parsley, to garnish.