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Chicken Avocado Salad
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Categories: American Recipes, Avocado Recipes, Cheese Recipes, Chicken, Favorites, Salad
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Total Time: 30 min.

This is yet another variation of the "super salads" that I have been obsessed with as of late. If you don't have a barbecue, pan frying the chicken will do just as well. For an extra treat, bake the pecans with some honey in the oven before adding them to the salad. To cut calories, cut back on the amounts of pecans, cheese, and avocado.

For the Spicy Chicken
1 tablespoon cinnamon
1 tablespoon ground coriander
1 tablespoon sugar
1 tablespoon paprika
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
4 chicken breast halves skin off
For The Dressing
4 tablespoons olive oil
4 tablespoons balsamic vinegar
2 tablespoons honey
salt and pepper
Assembly
6 cups mixed salad greens
1/2 cup blue cheese - crumbled
1/4 cup pecans - coarsely chopped
2 large tomatoes - coarsely chopped
1 large avocado - chopped

For the Spicy Chicken

Mix first 6 ingredients in a small bowl. Brush both sides of chicken breast with oil. Coat both sides of chicken breast with spice mixture.

Prepare barbecue (medium high heat). Grill breasts to desired doneness (5 minutes each side). Keep warm.

For The Dressing

In a small bowl, combine olive oil, balsamic vinegar, honey, and salt and pepper (to taste). Set aside.

Assembly

In a large bowl, toss the salad greens with the dressing. Divide and arrange onto four large plates. Divide and arrange the blue cheese, pecans, tomatoes, and avocado. Slice the chicken into thin slices. Divide and arrange onto the four salad plates. Serve.


Calories: 465 Calories From Fat: 52%
Protein: 32g Carbohydrate: 26g
Cholesterol: 76mg Sodium: 1103mg


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