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Pesto Grilled Chicken Avocado Salad.

INGREDIENTS (Servings 4):


  • •1/3 cup olive oil.
  • •2 tablespoons basil pesto,(homemade or store bought).
  • •2 tablespoons lemon juice,(adjust to your tastes).
  • •1-2 tablespoons water, (optional — for a thinner consistency).
  • •2 teaspoons garlic, minced.
  • •1 teaspoon salt.
  • •cracked pepper, to taste.
  • •4 (1 pound or 500g) skinless, boneless chicken thigh fillets (or chicken breasts).


  • •4 cups Romaine, or Cos lettuce leaves, washed and dried
  • •1 large cucumber, diced
  • •1 cup grape (or cherry) tomatoes, diced
  • •1/2 red onion, sliced
  • •1 avocado, sliced
  • •1/2 cup crumbled feta
  • •Lemon wedges, to serve
  • •2 tablespoons extra pesto, to serve
  • •2 tablespoons fresh chopped basil or parsley, to garnish


  • 1.Whisk together all of the dressing ingredients in a large jug. Pour out half of the dressing into a large, shallow dish. Refrigerate the remaining UNTOUCHED marinade to use as a dressing later.
  • 2.Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  • 3.Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  • 4.Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges, extra basil pesto AND chopped basil or parsley, to garnish.

Nutirition Fact:

_ Calories: 346 Kcal.
_ Fat: 31g.
_ Carbohydrates: 11g.
_ Protein: 6g.

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