Chicken and Avocado Salad
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Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
10
Low
Nutrition per serving
Calories1030.3 kcal (52%)
Total Fat82.7 g (118%)
Carbs27.9 g (11%)
Sugars8.6 g (10%)
Protein51.2 g (102%)
Sodium296.6 mg (15%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Dressing (Divided)
½ cupextra-virgin olive oil
2 Tbspfresh lime juice
¼ cupfresh parsley
finely chopped
4cloves garlic
minced
1 TBSPchili pepper
finely chopped
¾ tspdried oregano
pepper
to taste
Salad
Instructions
Step 1
In a small jar, combine all the dressing ingredients and shake until well combined
Step 2
Place the chicken thighs in a bowl, cover with half the dressing, cover, and allow to marinate overnight in the freidge.
Step 3
Heat a barbeque or a grill pan to medium-high. Remove chicken thighs from the marinade and grill for 5-7 minutes on each side, until golden, crispy, and cooked through.
Step 4
Remove from the heat and allow to cool slightly. Debone chicken slice the meat into strips, and set aside. Reserve the bones for soup.
Step 5
In a bowl, toss greens, tomatoes, onion, and avocado. Add the chicken and drizzle with the remaining dressing. Toss again and serve garnished with parsley leaves.
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