Pesto Grilled Chicken Avocado Salad

Name: Pesto Grilled Chicken Avocado Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup olive oil; 2 tbsp basil pesto ((homemade or store bought)); 2 tbsp lemon juice ((adjust to your tastes)); 1–2 tbsp water ((optional -- for a thinner consistency)); 2 tsp garlic (minced); 1 tsp salt; 1 pinch cracked pepper (to taste); 4 skinless boneless chicken thigh fillets (or chicken breasts); 4 cup Romaine lettuce (or Cos lettuce leaves, washed and dried); 1 cucumber (large, diced); 1 cup grape tomatoes, (or cherry, diced); 1/2 red onion (sliced); 1 avocado (sliced); 1/2 cup crumbled feta; 2 lemon wedges (to serve); 2 tbsp pesto (extra, to serve); 2 tbsp fresh basil (or parsley, chopped to garnish)

By Karina Carrel · CafedelitesPublic

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Move over boring salads... this Pesto Grilled Chicken Avocado Salad will become your new favourite, using a pesto dressing that doubles as a marinade!

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4

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Recipe source

This recipe was taken from Pesto Grilled Chicken Avocado Salad · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

0.33 cupolive oil
2 tbspbasil pesto ((homemade or store bought))
2 tbsplemon juice ((adjust to your tastes))
1–2 tbspwater ((optional -- for a thinner consistency))
2 tspgarlic (minced)
1 tspsalt
1 pinchcracked pepper (to taste)
4skinless boneless chicken thigh fillets (or chicken breasts)
4 cupRomaine lettuce (or Cos lettuce leaves, washed and dried)
1cucumber (large, diced)
1 cupgrape tomatoes, (or cherry, diced)
1/2red onion (sliced)
1avocado (sliced)
0.5 cupcrumbled feta
2lemon wedges (to serve)
2 tbsppesto (extra, to serve)
2 tbspfresh basil (or parsley, chopped to garnish)

Steps

1
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 UNTOUCHED marinade to use as a dressing later.
2
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
3
Once 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.
4
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges, extra basil pesto AND chopped basil or parsley, to garnish.

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Per portion

Calories: ~178.4 kcal
Protein: ~1.6 g
Fat: ~26.5 g
Carbs: ~8.2 g
Fiber: ~0.5 g
Sodium: ~595.7 mg

4 ingredients still need USDA food links. crumbled feta, pesto (extra, to serve) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

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