15
Sep
When ready to serve top. Grill chicken on an oiled rack 5 to 6 inches over.
2 medium cooked chicken breasts shredded or chopped we used rotisserie chicken 2 ripe avocado pitted and diced 1 pound cooked rotini pasta or similar 12 cup chopped red onion 1 cup cherry tomatoes halved 12 cup freshly chopped basil Salt and fresh cracked pepper to taste.
Chicken breast avocado recipe. Chicken avocado salad with blueberry balsamic dressing. 37 out of 5 star rating. A healthy gluten-free dinner or lunch perfect for using up leftover roast chicken.
Make it veggie by swapping the meat for a handful of pumpkin seeds. Stir together the olive oil lime juice cumin paprika salt and pepper in a large bowl. Add in the chicken and toss to coat.
Heat the grill to medium-high heat. Once heated place the chicken on the grill and cook for about 15-20 minutes total flipping halfway through. Stir together the avocado salsa.
Preheat oven to 425 degrees F. Use a sharp knife to slice a pocket into the side of each chicken breast. Use the seasoning blend to season both sides of the chicken breasts.
In a small bowl combine the diced avocado sun dried tomatoes cilantro and salt. Cooked chicken breasts tomato avocado bacon butter lettuce and 2 more Salsa Verde Chicken Nachos Yummly ground coriander monterey jack cheese salsa verde cilantro leaves and 5 more. In bowl whisk together remaining 3 tablespoons lemon juice roasted garlic remaining 12 teaspoons olive oil sea salt and fresh ground pepper.
Mix in tomato green olives capers basil and avocado. Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
While the chicken is grilling prepare the salsa by chopping up as big or small as youd like avocado tomato onion and cilantro. Gently combine the chopped veggies along with with a drizzle of lime and a dash of salt pepper. 2 medium cooked chicken breasts shredded or chopped we used rotisserie chicken 2 ripe avocado pitted and diced 1 pound cooked rotini pasta or similar 12 cup chopped red onion 1 cup cherry tomatoes halved 12 cup freshly chopped basil Salt and fresh cracked pepper to taste.
12 cup white wine vinegar 1 tablespoon Italian seasoning 34 cup extra virgin olive oil Salt and pepper. In a large bowl sprinkle chicken with oil cumin and salt and pepper to taste and rub mixture into skin. Grill chicken on an oiled rack 5 to 6 inches over.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 12 teaspoon salt and 14 teaspoon chipotle chile powder evenly over chicken.
Add chicken to pan. While chicken is cooking combine tomatoes avocado onion cilantro lime juice salt and garlic powder in a bowl and stir. Taste and adjust seasonings as desired.
When ready to serve top.