California Grilled Chicken Salad
California Grilled Chicken Salad
4 medium boneless, skinless chicken breasts
2 tablespoons canola oil
Salt, pepper and garlic powder
6 cups Taylor Fresh" baby spring mix
3 Roma tomatoes, cut into wedges
2 ripe avocados, cut into bite-size pieces
1/2 red onion, thinly sliced
1/2 cup shaved Parmesan cheese
4 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Preheat the grill to medium-high.
Rub chicken with canola oil and sprinkle with salt, pepper and garlic powder to taste. Grill until
thoroughly cooked, 5-7 minutes per side.
Divide spring mix, tomatoes, avocados, onion and Parmesan among serving dishes.
In a small bowl, whisk together olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Slice the chicken and place on top of the salads.
Drizzle the dressing over the salads. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
4 medium boneless, skinless chicken breasts
2 tablespoons canola oil
Salt, pepper and garlic powder
6 cups Taylor Fresh" baby spring mix
3 Roma tomatoes, cut into wedges
2 ripe avocados, cut into bite-size pieces
1/2 red onion, thinly sliced
1/2 cup shaved Parmesan cheese
4 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Preheat the grill to medium-high.
Rub chicken with canola oil and sprinkle with salt, pepper and garlic powder to taste. Grill until
thoroughly cooked, 5-7 minutes per side.
Divide spring mix, tomatoes, avocados, onion and Parmesan among serving dishes.
In a small bowl, whisk together olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Slice the chicken and place on top of the salads.
Drizzle the dressing over the salads. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
California Grilled Chicken Salad
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
