Grilled Chicken and Avocado Salad

"One of my favorites to fix during the summer months. I believe this recipe originally comes from Martha Stewart. You can use either a grill pan or an outdoor grill to cook the chicken. I prefer the latter. It's best if you can prepare the day before serving."
 
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Ready In:
30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Oil a grill pan and place over high heat until hot.
  • Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken outer-side down on grill pan. Cook 4 minutes.
  • Turn and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary.
  • When chicken is cool enough to handle, cut into medium dice and transfer to a large bowl.
  • Add chickpeas, peppers, onion and vinaigrette. Toss to combine.
  • Gently fold in avocado. Serve garnished with lime wedges and cilantro.
  • Cilantro-lime vinaigrette:.
  • In a food processor, pulse cilantro until coarsely chopped. Add lime juice and pulse 10 seconds. With processor running, pour olive oil into feed tube in slow stream. Stir in salt and pepper to taste.

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Reviews

  1. I've been making this for years. It is one of our favorites for delicious, easy, healthy summer meal.
     
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RECIPE SUBMITTED BY

I've been married to the same great guy for 27 years now. We never had any children, but we have two cats, Otis & Milo. They are litter-mates, half Abyssinian/half tabby, and are my "baby boys"!:) I love to cook, and am an AVID recipe collector. I probably have more cookbooks than I'd like to admit, but I'm always on the look-out for something new and different to try. I also enjoy gardening and riding my bicycle during the summer months. Nothing like fresh tomatoes, peppers and herbs, straight out of the garden!:)
 
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