grilled chicken salad + creamy avocado dressing

Grilled Chicken Salad + Creamy Avocado Dressing

Of course if you have any leftover roasted chicken + lemon, use it here. Sometimes I crave a rich, creamy dressing, but of course they are full of bad fats, so I created this alternative using good fats and it really hits the spot. You will need to break out the cuisinart to make the dressing, but it is totally worth the effort.

For the chicken:
4 chicken breast cutlets
¼ c. freshly squeezed lemon juice
¼ c. balsamic vinegar
¼ c. extra virgin olive oil
1 clove garlic, chopped
¼ tsp. sea salt
¼ tsp. freshly ground black pepper

In a medium bowl, combine the lemon juice, balsamic vinegar, olive oil, garlic, salt and pepper. Add the chicken cutlets and marinate for 15-20 minutes. Heat a grill pan and grill the cutlets until the juices run clear and are slightly firm to the touch.

For the creamy avocado dressing:
If you want to cut the bite of the raw garlic, marinate it in the lemon juice for a few minutes before adding it to the cuisinart.

1 clove garlic, peeled
2 anchovy fillets, chopped
½ c. freshly squeezed lemon juice
1 large avocado, peeled and seeded
⅓ c. extra virgin olive oil
½ tsp. freshly ground black pepper
2 Tbsp. grated parmigiano reggiano
Sea salt, to taste

In the bowl of a cuisinart fitted with a steel blade, add the garlic and anchovies and pulse until finely minced. Add the lemon juice, avocado, egg, pepper and process until smooth. With the cuisinart running, drizzle the olive oil through the feed tube until the dressing is emulsified. Add the parmesan and pulse to combine. Adjust seasonings, adding salt, if needed and transfer to an airtight container. Makes 1½ cups.

For the salad:
1 head romaine lettuce, washed, dried, and torn into bite-size pieces
1 c. grape tomatoes, halved
2 grilled chicken breast cutlets, sliced
1 c. brioche croutons (or your favorite store-bought version)
2 Tbsp. creamy avocado dressing
Shaved parmigiano reggiano curls, to taste
Freshly ground black pepper, to taste

In a large bowl, add lettuce, tomatoes, chicken, croutons and avocado dressing (or more to taste) and toss to combine. Divide into 2 equal servings and top with shaved parmesan and black pepper to taste. Serves 2.

Photo: © Zavvi Rodaine.com

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