GRILLED AVOCADO AND CHICKEN SALAD

Grilled Avocado and Chicken Salad image

Provided by Megan Mitchell

Time 15m

Yield 4 servings

Number Of Ingredients 11

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.