Grilled Chicken Avocado Salad

 
  • Cooking and Prep: 30 m
  • Serves: 4
  • No Allergens

This is one of the only salads I have ever truly craved. It’s the perfect light summer supper and it's so easy to make, too! While this recipe does call for oven broiling instead of grilling, broiling is basically upside-down grilling, with the heat coming from the top rather than the bottom. In both methods, the intense direct heat creates caramelization and charring while locking in juices for moist, tender, flavorful chicken. Just wishing all of my cravings were this nutritious!

Ingredients (16)

Chicken

Dressing

Salad

Start Cooking

Prepare the Chicken

  1. In a small bowl, mix all spices.

  2. Brush chicken with oil and coat each side with seasoning mixture.

  3. Broil chicken on an oven rack positioned in the middle or lower half of the oven until cooked through, about 10 minutes on each side.

  4. Allow chicken to rest for five minutes, then slice thinly.

Note:

To improve the charred look on your chicken, cut the broiling time to eight minutes per side, then position the chicken on the top rack of the oven and broil for an additional two minutes per side. You can also use a well-oiled grilling pan to achieve beautiful grill marks.

Prepare the Dressing

  1. In a medium bowl, mix all dressing ingredients until combined.

Tip:

If you don't have Italian seasoning on hand, use one and 1/2 teaspoons each of basil, thyme, oregano, and rosemary. And as with most recipes, you can easily replace lime juice with lemon, although I do recommend that you get a bottle of lime – it really ups the flavor game!

Assemble

  1. Arrange lettuce on individual plates and top with sliced chicken, avocado, tomatoes, and red onions.

  2. Drizzle with dressing and serve.

Credits

Photography and Styling by Chomi Landman

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