Sizzling Chicken Salad with California Avocado Cilantro Dressing
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 ¼ Cups olive or avocado oil
- ¾ Cup Dijon mustard
- ½ Cup white wine vinegar
- ¼ Cup fresh lime juice
- ¼ Cup cilantro, chopped
- ¼ tsp dried oregano leaves
- ½ tsp ground red pepper
- 6 (8 oz.) whole boneless chicken breasts, split in half
- 3 California Avocados, seeded and peeled
- 2 tsp sugar
- 1 ½ Gallons mixed salad greens, torn into bite size pieces
- =
Directions
Blend together oil, mustard, vinegar, lime juice, cilantro, oregano and pepper.
Combine 1-1/2 cups mustard mixture and chicken.
Marinate in refrigerator for at least 2 hours.
In blender or food processor, blend avocados with remaining mustard mixture and sugar until smooth. Cover and chill until serving time.
Remove chicken from marinade. Grill 6 inches from heat source, over medium-high heat, brushing with marinade often until chicken is done. Keep warm.
To serve, arrange about 2 cups salad greens on individual salad plates.
Slice 1 chicken breast half and arrange on greens.
Top with 2 ounces avocado dressing.
Garnish if desired and serve immediately.