Chicken Salad With Avocado Dressing Food

CHICKEN SALAD WITH AVOCADO DRESSING

Steps:

• Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1)
• Spice Rub: Combine ingredients and scatter on a plate.
• Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.
• Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.
• Pile the Salad ingredients onto a serving platter then place the chicken on the side.
• Serve with Avocado Dressing.

CHICKEN SALAD WITH AVOCADO DRESSING

Steps:

• In a medium bowl, combine chicken, celery, shallot, avocado, and dressing. Season with salt and pepper and toss to combine. Serve on toast.

CHICKEN COBB SALAD WITH AVOCADO DRESSING

Steps:

• To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
• To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; saute 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
• Combine romaine, spinach, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.

CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO

Steps:

• Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
• Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
• Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).

CHICKEN CHOPPED SALAD WITH AVOCADO DRESSING

Steps:

• In a large bowl, combine the romaine, chicken, one-half each of the feta and pumpkin seeds, the tomatoes, onions and avocado. Add 1/3 cup of the dressing and toss gently to combine. Taste salad, adding additional dressing as desired and seasoning to taste. Divide salad among 4 plates, topping each with remaining cheese and pumpkin seeds. Serve immediately.
• Avocado Dressing: In the bowl of a blender, combine the lime juice, vinegar, garlic, cilantro, green onion, salt, cayenne pepper and avocado and blend.
• With the blender running, slowly add the oils to form a thick, creamy dressing. Taste and adjust the flavorings and seasoning if desired. This makes a scant 2 cups avocado dressing, which will keep, covered and refrigerated, up to three days.

GRILLED CHICKEN SALAD WITH AVOCADO DRESSING

Steps:

• Whisk first 7 ingredients until blended. Reserve 1/2 cup mustard mixture; refrigerate for later use. Pour remaining mustard mixture over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 2 hours to marinate.
• Meanwhile, blend avocados and 1/3 cup of the reserved mustard mixture in blender until smooth. Refrigerate until ready to serve with salad.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F), brushing with remaining mustard mixture for the last few minutes.
• Slice chicken. Cover platter with salad greens; top with chicken and tomatoes. Drizzle with avocado dressing just before serving.

VITALITY CHICKEN SALAD WITH AVOCADO DRESSING

Steps:

• Blanch the soya beans for 3 mins. Rinse in cold water and drain thoroughly. Put the chicken, beans and cucumber in a bowl.
• Blitz the avocado, Tabasco, lemon juice and oil in a food processor or with a hand blender. Season, pour into the bowl and mix well to coat.
• Spoon the mixture into the lettuce leaves (or serve it alongside them) and sprinkle with the seeds. Chill until lunch, then serve with a lemon wedge.

CHICKEN BREAST WITH AVOCADO SALAD

Steps:

• Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
• Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.

CHICKEN, MANGO & AVOCADO SALAD WITH ORANGE DRESSING

Steps:

• Arrange lettuce leaves on a platter.
• Arrange next four ingredients over lettuce to make eye appealing.
• Place next five ingredients in a large jar, close & shake well.
• Taste dressing before using, add salt and pepper to taste.
• Spoon over salad and serve.
• You should have enough leftover dressing to marinade some chicken or pork for another dish.