Pesto Grilled Chicken Avocado Salad
A delicious and nutritious dish featuring grilled chicken, creamy avocado, and fresh mixed greens, perfect for sunny days or gatherings.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Look for organic or free-range chicken for the best quality.
- 1/4 cup pesto Homemade pesto offers a fresher taste.
- 2 pieces ripe avocados Choose ripe avocados that yield slightly to pressure.
- Mixed greens (such as spinach and arugula) Use a blend for a vibrant salad.
- 1 cup cherry tomatoes, halved Adds a burst of flavor.
- 1 cup cucumber, sliced Provides crunch and freshness.
- 2 tablespoons olive oil
- to taste salt Use kosher or sea salt for best results.
- to taste pepper Freshly cracked pepper is preferred.
- 1 tablespoon lemon juice Freshly squeezed for best flavor.
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Coat chicken breasts with pesto and let marinate for 15 to 20 minutes.
Grilling
- Grill the marinated chicken for 6 to 7 minutes on each side, or until fully cooked.
- Allow the chicken to rest for 5-10 minutes before slicing.
Assembly
- In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
- Add sliced grilled chicken and arrange evenly.
- Slice the avocados, drizzle with lemon juice, and add to the salad.
- Drizzle with olive oil, lemon juice, salt, and pepper to taste.
- Toss gently to combine and serve immediately.
Notes
Can be stored in the fridge for up to three days; keep avocado separate until serving. Freezing is not recommended due to texture changes.