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Chicken Avocado Salad
This is another of my original recipes. It took me a time or two to perfect the combination of ingredients, but I’ve finally found the right mix. It’s a little spicy and a little sweet. Give it a try sometime. You won’t be disappointed.
Serves 2
Marinade
2 chicken breast
3 limes, juice of
Chili powder
Garlic powder
Salt
Fresh crushed black pepper
Flatten and poke holes in the chicken breasts. Marinate for an hour.
Sauce
¼ onion, chopped, small
Parsley, chopped
1 tablespoon salsa
3 tablespoon sour cream
Garlic powder
Mix well and let sit for one half of an hour.
Salad and Dressing
Greens of your choice
1 tablespoon honey
2 tablespoons balsamic vinegar
Zest of ½ lemon or a “splash” of lemon juice
Slowly add (whisk) in two teaspoons olive oil
The sweetness of the dressing is great with the milder flavors in the chicken and sauce.
Assembly
Grill the chicken. Make sure it reaches 170 degrees internally
Cut into bite sized slices. Chill if you want. I like the chicken to be warm.
Mix the greens with the honey balsamic dressing.
Sparkle some cheddar cheese on the salad.
Next, add half of the sour cream sauce. Then layer the chicken and avocado.
Garnish with red peppers and the rest of the sour cream sauce.
This is another of my original recipes. It took me a time or two to perfect the combination of ingredients, but I’ve finally found the right mix. It’s a little spicy and a little sweet. Give it a try sometime. You won’t be disappointed.
Serves 2
Marinade
2 chicken breast
3 limes, juice of
Chili powder
Garlic powder
Salt
Fresh crushed black pepper
Flatten and poke holes in the chicken breasts. Marinate for an hour.
Sauce
¼ onion, chopped, small
Parsley, chopped
1 tablespoon salsa
3 tablespoon sour cream
Garlic powder
Mix well and let sit for one half of an hour.
Salad and Dressing
Greens of your choice
1 tablespoon honey
2 tablespoons balsamic vinegar
Zest of ½ lemon or a “splash” of lemon juice
Slowly add (whisk) in two teaspoons olive oil
The sweetness of the dressing is great with the milder flavors in the chicken and sauce.
Assembly
Grill the chicken. Make sure it reaches 170 degrees internally
Cut into bite sized slices. Chill if you want. I like the chicken to be warm.
Mix the greens with the honey balsamic dressing.
Sparkle some cheddar cheese on the salad.
Next, add half of the sour cream sauce. Then layer the chicken and avocado.
Garnish with red peppers and the rest of the sour cream sauce.