Caribbean Roast Chicken And Avocado Salad Food
ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: mixed greens, large cucumber, cherry tomato, avocado, chickpeas, olive oil, smoked paprika, garlic salt, extra virgin olive oil, fresh lemon juice, salt, black pepper
Provided by Joey Firoben
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
- Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
- Dice the cucumber and add to a large bowl.
- Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
- Divide between individual bowls and serve.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 14 grams, Protein 14 grams, Sugar 9 grams
CARIBBEAN ROAST CHICKEN AND AVOCADO SALAD
This is a refreshing salad with a caribbean flavour. I prepare it just as the recipe below indicates, but you can add diced ripe mango pieces or pineapple chunks to it if you prefer a more fruity flavour.
Provided by Ranikabani
Categories Poultry
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix oil, lime juice, zest, salt and pepper in a bowl.
- Right before serving time, put spinach leaves and scallions into a salad bowl.
- Add oil/lime juice mixture over it.
- Add chicken and avocado.
- Sprinkle cilantro over the top.
- Toss lightly and serve.
Nutrition Facts : Calories 68.1, Fat 5.5, SaturatedFat 0.8, Sodium 21.1, Carbohydrate 4.8, Fiber 2.8, Sugar 0.9, Protein 1.5
CARIBBEAN CHICKEN SALAD
This is a great summer salad. It's really easy to make, and kids love it. I like to stuff the salad into pitas and serve it like that, but it can stand alone as well.
Provided by mosma
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened.
- Place 1/4 c dressing in a shallow dish. Add chicken and marinate, covered, in fridge for 1 hour.
- Heat grill to medium and oil rack. Grill Chicken for 6 minutes per side, until cooked through, or broil for 5 min per side.
- Cool slightly, then cut into 1/2"-thick slices.
- Put remaining ingredients and chicken into a bowl. Drizzle with remaining dressing.
- Optional: Stuff salad into pitas and serve!
Nutrition Facts : Calories 580.6, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 91.3, Carbohydrate 56.2, Fiber 16.1, Sugar 19.6, Protein 35.6
CHICKEN, NECTARINE AND AVOCADO SALAD
This salad is really summery and comes together very quickly. Using granola adds crunch and makes it different. I've tried using a various types of granola, and our favorites have been those that aren't overly sweet but have lots of nuts. —Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine spinach, nectarines, chicken and feta. Drizzle with dressing; toss to coat. Top with avocado and granola. Serve immediately.
Nutrition Facts : Calories 561 calories, Fat 32g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 539mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 7g fiber), Protein 30g protein.
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