Mexican Chicken & Avocado Salad

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Mexican Chicken & Avocado Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Dressing: Place lime juice, honey, 1/4 cup olive oil, and garlic in a jar. Season with salt and pepper, shake well. Put 2 Tbsp of dressing in a ziplock bag, add chipotle, oregano, cumin, and season with salt and pepper, mix. Add chicken, seal and massage to coat. Marinate 30 min-overnight.
  2. Heat grill, and cook chicken till cooked through. Slice.
  3. Add 2 Tbsp cilantro into dressing, shake.
  4. Place avocado, corn, tomato, and onion in a bowl. Add the remaining cilantro, drizzle with a bit of the dressing, toss gently. Place lettuce in a bowl, drizzle with a bit of the dressing, toss. Assemble salad: Place lettuce on a serving platter. Top with avocado, corn mixture, and sliced chicken. Drizzle with remaining dressing. Enjoy!
Recipe Notes

Recipe adapted fromĀ Recipe Tin Eats

Chicken Ceasar Salad

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Chicken Ceasar Salad
For a light dinner this salad is a great option.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat broiler to high. Place the bread slice on sheet pan, drizzle with olive oil and bake in the oven (on middle shelf) until crispy. Remove and set aside. While bread is grilling prepare chicken.
  2. Rub the chicken with the garlic powder, parsley and salt. Heat a nonstick skillet with a drizzle of olive oil and fry chicken until golden on both sides, and cooked through. Remove to a plate. Add the bacon to the pan and fry until crispy
  3. Combine they yogurt, olive oil, garlic, anchovies, lemon juice, and 3 Tbsp. parmesan in a small bowl. Whisk to combine. Add salt and pepper to your taste.
  4. Combine lettuce with the chicken and bacon, eggs, avocado, 1/2 cup parmesan, and bread pieces (halved). Pour the dressing over and serve immediately.
Recipe Notes

Recipe adapted fromĀ Cafe Delites

Chicken Salad Pesto Sandwich

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Chicken Salad Pesto Sandwich
A twist on your regular chicken salad you will enjoy.
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. In a medium saucepan poach chicken with a pinch of salt and enough water to cover. Bring to a boil then reduce to a simmer and cook, covered, until cooked through about 10 minutes. Remove from heat then drain water and shred or chop chicken, set aside.
  2. In a food processor combine dill, walnuts, and garlic. Pulse until well combined. With the motor running slowly add the olive oil, pulse until combined.
  3. Transfer pesto to a large bowl, add chicken, red onion, lemon juice and zest, salt and pepper to taste. Add vinegar. Toast bread and divide chicken among slices top with romaine. Enjoy!
Recipe Notes

Recipe adapted from Clean Eating