Sizzling Chicken Salad with California Avocado Cilantro Dressing

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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.

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