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.
California Grilled Chicken Salad Reviewed by Unknown on 2/29/2020 Rating: 5
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