Recipe // Grilled chicken & avocado salad
Chicken and avocado are a great match. Just like limes and tequila, they get alone muy bien.
Although this is a super duper easy recipe, I´m sharing with you the directions but by all means use this just as an starting point. And speaking of limes since I had a couple of those in my fridge at that time, I choose to use them to enhance and add a bit of tartiness to my creamy dressing.
For those of you who don´t eat meat protein I suggest to subs the grilled chicks for a healthier pan grilled tempeh or tofu.
Second thoughts?. I think this avo-chicken salad can work wonders as a lovely and fullfiling sandwich. Also, if I had any grilled chicken and avocados leftovers I would use them as the filling of a quesadilla (sans dressing).
Wait. ¿Cómo?. You don´t know what a Quesadilla is????. We´ll fix that on a coming post ;)
Chicken Avocado Salad with Lime-Yogurt dressingyield: 2 pax
2 chicken breast cut into strips
1 avocado, diced
1/4 cup red onion, sliced
mesclun (mix of green leaves)
2 cups greek yogurt
1/2 tsp Dijon mustard
11/2 tsp raw honey (adjust to taste, if too tart you can add more honey)
2 limes, juice of
1/4 cup olive oil
Make the dressing first. Then marinate the chicken (or tempeh/tofu) in 1/2 cup of the dressing for at least 1 hour. Refrigerate until ready to grill.
Pan grill the chicken to medium high temperature until it is well cooked and it has a nice brown crust. Remove from the heat and keep warm.
Gently mix the mesclun with the diced avocado and the red onion slices.
Add the grilled chicken.
Season with salt and pepper to taste.
Serve alongside the lime-yogurt dressing
In a small bowl combine the greek yogurt, Dijon mustard, raw honey and lime juice. Mix. Slowly add the olive oil. Add salt and pepper.