Best Grilled Chicken Salad With Avocado Dressing Recipes

GRILLED AVOCADO AND CHICKEN SALAD

Grilled Avocado and Chicken Salad image

Provided by Megan Mitchell

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Oil, for grilling
1 large Hass avocado
1 store-bought rotisserie chicken
1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
2 teaspoons honey
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 bag spring greens mix
1 block feta cheese, preferably goat's milk
1/4 cup basil leaves, sliced crosswise into ribbons

Steps:

Preheat a grill or grill pan over medium-high heat. Clean and oil the grates.
Halve the avocado and remove the pit but leave the skin on. Grill cut-side down until grill marks form, 3 to 5 minutes. Flip and grill 2 more minutes. Remove from the heat and let cool slightly. Once cool enough to handle, peel and chop into 1/2-inch cubes. Set aside.
Meanwhile, shred the chicken into large pieces, using mainly the breast meat. Place in a medium bowl and set aside.
Make the dressing: Combine the oil, mustard, honey and lemon juice in a small bowl or jar and whisk together. Season with salt and pepper.
Divide the spring greens mix among 4 bowls or plates. Crumble the feta over the top, sprinkle with the basil, then top with the chicken and grilled avocado. Drizzle with the dressing and serve.

CHICKEN SALAD WITH AVOCADO DRESSING

Chicken Salad with Avocado Dressing image

A scrumptious, healthy salad that's satisfying enough to have as a meal. The star of this is the creamy avocado dressing - full of nutrients, flavour and so delicious!

Provided by Nagi | RecipeTin Eats

Categories Salad

Time 20m

Number Of Ingredients 21

Ingredients

1/2 large or 1 small ripe avocado
1 garlic clove (, minced)
2 tbsp diced red onion
1/4 cup cilantro (, stems and leaves, not packed in)
1/2 tbsp olive oil ((optional))
1 tbsp plain low fat yoghurt ((I use Greek))
3 tbsp lime juice
3 - 5 tbsp low fat milk
1/4 tsp onion or garlic powder
1/2 tsp salt
Black pepper
5 - 7 oz / 250 - 300g chicken breast (, skinless boneless (I had 1 large one))
1 tbsp olive oil
1 tsp smoked paprika
1/4 tsp each onion powder (, garlic powder, cayenne pepper, salt)
2 tbsp plain flour
Black pepper
1/2 cup diced red onion
1 corn (, steamed, kernels cut off (or 3/4 cup cooked kernels))
3/4 cup cherry tomatoes (, halved or quartered)
5 cups chopped lettuce

Steps:

Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1)
Spice Rub: Combine ingredients and scatter on a plate.
Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.
Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.
Pile the Salad ingredients onto a serving platter then place the chicken on the side.
Serve with Avocado Dressing.

Nutrition Facts : ServingSize 501 g, Calories 505 kcal, Carbohydrate 32 g, Protein 46.9 g, Fat 22.7 g, SaturatedFat 3.5 g, Cholesterol 110 mg, Sodium 767 mg, Fiber 7.4 g, Sugar 9.1 g

GRILLED CHICKEN SALAD WITH STRAWBERRIES AND AVOCADO

Grilled Chicken Salad with Strawberries and Avocado image

This wonderful summer salad that is a meal all in one with grilled chicken, strawberries, avocado, spinach, and romaine lettuce topped with a sweet poppy seed dressing.

Provided by *Sherri*

Categories Salad

Time 1h35m

Yield 4

Number Of Ingredients 16

Ingredients

½ cup olive oil
¼ cup cider vinegar
2 tablespoons honey
2 teaspoons white sugar
1 ½ teaspoons poppy seeds
½ teaspoon salt
½ teaspoon ground dry mustard
½ teaspoon grated onion
¼ cup Italian-style salad dressing
3 tablespoons teriyaki sauce
2 medium boneless chicken breasts
2 cups baby spinach, torn into bite-sized pieces
2 cups torn romaine lettuce
2 cups hulled and sliced strawberries
1 ripe but firm avocado, pitted and sliced into bite-sized pieces
½ cup toasted pecans

Steps:

Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender. Transfer dressing to a bowl or jar and refrigerate at least 1 hour before serving.
Combine Italian dressing and teriyaki sauce in a sealable container and add chicken. Seal and marinate at least 30 minutes to 1 hour before grilling.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove chicken from marinade and grill until juices run clear, 5 to 8 minutes per side. Remove from heat, let cool about 10 minutes, and cut into bite-sized pieces.
Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl. Gently stir in strawberries and avocado. Refrigerate until ready to serve.
Top salad with dressing and pecans when serving.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 29.3 g, Cholesterol 32.3 mg, Fat 50.7 g, Fiber 7.6 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 1107.5 mg, Sugar 19.4 g

GRILLED CHICKEN SALAD WITH AVOCADO DRESSING

Grilled Chicken Salad with Avocado Dressing image

Reserve a portion of the unused marinade for this grilled chicken salad to use in the avocado dressing. The result is a big salad with even bigger flavor!

Provided by My Food and Family

Categories Home

Time 2h35m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup oil
1/3 cup GREY POUPON Dijon Mustard
1/4 cup HEINZ Red Wine Vinegar
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
1/4 tsp. dried oregano leaves
1/8 tsp. ground red pepper (cayenne)
8 small boneless skinless chicken breasts (2 lb.)
1/2 cup chopped avocados
10 cups tightly packed torn salad greens
2 large tomatoes, cut into wedges

Steps:

Whisk first 7 ingredients until blended. Reserve 1/2 cup mustard mixture; refrigerate for later use. Pour remaining mustard mixture over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 2 hours to marinate.
Meanwhile, blend avocados and 1/3 cup of the reserved mustard mixture in blender until smooth. Refrigerate until ready to serve with salad.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F), brushing with remaining mustard mixture for the last few minutes.
Slice chicken. Cover platter with salad greens; top with chicken and tomatoes. Drizzle with avocado dressing just before serving.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME

Bacon-Wrapped Grilled Chicken Salad With Avocado and Lime image

Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.

Provided by Clare de Boer

Categories dinner, lunch, poultry, salads and dressings, vegetables, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

Ingredients

4 boneless, skinless chicken breasts (about 10 ounces each)
1 1/2 teaspoons flaky sea salt
1/8 teaspoon black pepper
16 slices bacon
1/2 cup any and all soft herbs, such as tarragon, dill, parsley or cilantro, plus more for garnish
2 teaspoons sea salt
1 garlic clove
1/4 cup fresh lime juice (from 2 limes)
3 ripe avocados
1/4 cup extra-virgin olive oil
1/8 teaspoon black pepper
2 jalapeños, thinly sliced into rounds
2 1/2 pounds any mixture of crunchy salad leaves: endive, watercress, radicchio, romaine or Little Gems (about 4 quarts)
Olive oil, as needed
Kosher salt
4 fudgy soft-boiled eggs, peeled and halved
Lime wedges, for serving

Steps:

Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.