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

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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