Citrus Grilled Chicken Salad (For Leftover Grilled Chicken)
Ready In: 15 mins
Serves: 4
Ingredients
- 3 boneless skinless chicken breasts
- 6 ounces apricot marmalade
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- salt (to taste, depending on how salty your chicken was)
- 2 teaspoons pepper
- 2⁄3 cup coconut flakes
- 2 avocados
- 8 leaves boston lettuce
Directions
- Pulse grilled boneless skinless chicken into food processor in 2 batches.
- In a mixing bowl, combine melted marmalade, mayonnaise, sour cream, salt and pepper.
- Add chicken and stir to combine. Test to see if more salt or mayonnaise is needed.
- Toast coconut in 400F oven. Remove, stir and replace. When done, immediately transfer to to a large plate.
- When ready to serve:
- Slice avocados in half and remove pits.
- Using a large spoon, carefully remove avocados from skin and place in top of 2 lettuce leaves. Dash salt over avocados.
- Spoon chicken salad into avocado halves.
- Sprinkle with toasted coconut.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off