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Grilled Chicken and Avocado Salad
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Grilled Chicken and Avocado Salad
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 4 to 6 minutes
Prep Time:
 20 minutes
Cook Method:
 grilled
Cook Temp:
Directions:
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1. Preheat grill or broiler. Combine all dressing ingredients in a medium bowl; whisk until smooth.
2. Put chicken tenders in a larger bowl. Add 1/4 cup of the dressing and toss well to coat.
3. Tear lettuce into bite-sized pieces. Divide lettuce among four shallow bowls (or dinner plates). Divide tomatoes and pepper among the four bowls. Quarter avocado, cut each quarter into three long slices, and divide slices among bowls.
4. Place tenders onto hot grill or broiler. Cook until well marked, 2 to 3 minutes. Turn tenders and cook through, about 2 to 3 minutes. Transfer tenders to a plate to rest for a minute.
5. Divide tenders among bowls. Drizzle remaining dressing over salads and top with chopped chives. Serve immediately.

Source: Courtesy of Hannaford Fresh Magazine July/August 2007
2/3 cup Sour cream, lowfat
1/3 cup Fresh lime juice
2 Tbs Water
1/2 tsp Ground cumin
1 tsp Minced garlic
1/8 tsp Cayenne, ground
1 Tbs Fresh chives, finely sliced
1/2 tsp Kosher salt
1/8 tsp Black pepper, freshly ground
1 1/2 lb Hannaford Inspirations All Natural Boneless Chicken Tenders
16 oz Boston lettuce, rinsed, cored and dried
3 ea Ripe tomatoes, yellow, red and orange, cut into wedges
1 ea Yellow bell pepper, cut into strips
1 ea Fresh avocado


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