Pesto Grilled Chicken Avocado Salad Recipe Recipes Net

Ingredients

⅓cupolive oil

2tbspbasil pestohomemade or store bought

2tbsplemon juiceadjust to your tastes

2tbspwateroptional, for a thinner consistency

2tspgarlicminced

1tspsalt

cracked pepperto taste

4chicken thigh filletsor chicken breasts (skinless and boneless)

4cupsRomaineor Cos lettuce leaves, washed and dried

1largecucumberdiced

1cupgrape tomatoesor cherry tomatoes, diced

½red onionsliced

1avocadosliced

½cupfetacrumbled

lemon wedgesto serve

2tbsppestoto serve

2tbspfresh chopped basilor parsley, to garnish

Whisk together all of the dressing ingredients in a large jug.

Pour out half of the dressing into a large, shallow dish.

Refrigerate the remaining marinade to use as a dressing later.

Add the chicken to the marinade in the bowl.

Marinate chicken in the refrigerator for 15 to 30 minutes (or up to 2 hours if time allows).

While waiting for the chicken, prepare all of the salad ingredients and mix them in a large salad bowl.

Once the chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat.

Grill chicken on both sides until browned and completely cooked through.

Allow chicken to rest for 5 minutes; slice and arrange over salad.

Drizzle salad with the remaining dressing.

Serve with lemon wedges, extra basil pesto, and chopped basil or parsley, to garnish.