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Grilled Chicken Salad with Avocado Dressing
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Grilled Chicken Salad with Avocado Dressing

2 Hr(s) 35 Min(s)
35 Min(s) Prep
2 Hr(s) Cook
Healthy Living
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!
What You Need
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8 servings
Original recipe yields 8 servings
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 avocado s
10 cups tightly packed torn salad greens
2 large tomato es, cut into wedges
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Let's Make It
1
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.
2
Meanwhile, blend avocados and 1/3 cup of the reserved mustard mixture in blender until smooth. Refrigerate until ready to serve with salad.
3
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.
4
Slice chicken. Cover platter with salad greens; top with chicken and tomatoes. Drizzle with avocado dressing just before serving.
Kitchen Tips
Tip 1
For a Thinner Dressing
If you prefer a thinner dressing, gradually stir 1 to 2 Tbsp. water into avocado mixture until of desired consistency.
Tip 2
Selecting, Ripening & Storing Avocados
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
Tip 3
Substitute
Substitute fresh chopped parsley for the cilantro.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 260mg
11%
Total Carbohydrates 5g
2%
Dietary Fibers 3g
11%
Sugars 2g
4%
Protein 26g
52%
Vitamin A
25%
Vitamin C
25%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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