Grilled Chicken, Vegetable and Avocado Salad
User Reviews
5
3 reviews
Excellent
Grilled Chicken, Vegetable and Avocado Salad
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There's nothing better than a bed of crispy lettuce topped with grilled chicken, tons of grilled vegetables and sliced avocado and then drizzled with a zippy vinaigrette!
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Ingredients
Chicken Marinade:
- 1/4 cup olive oil
- lemon juice of 1
- 3 tablespoons soy sauce low sodium
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar or coconut sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- black pepper to taste
- 2 pounds chicken breast or thigh; boneless and skinless
Vegetables to Grill:
- 1 eggplant cut into rounds
- 2 zucchini cut lengthwise into flats
- 1 red onion cut into wedges
- 2 ears corn on the cob shucked
- 2 avocado halved and pitted
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
Remainder of Salad Ingredients:
- 1 cup cherry tomato halved; or 1 whole tomato cut into wedges
- 2 heads romaine lettuce or baby gem lettuce
- 1 recipe citrus herb vinaigrette or favorite store bought vinaigrette
Instructions
- Place the ¼ cup olive oil, lemon juice, soy sauce, Worcestershire sauce, sugar, garlic powder, onion powder, 1 tsp of salt and pepper in a bowl or bag and whisk to combine.
- Add chicken to the marinade for at least 30 minutes on the counter and up to 5 hours refrigerated.
- Place the vegetables in a bowl or on a baking sheet, brush with 2 tbsp olive oil and sprinkle with 2 tsp salt making sure all surfaces are coated.
- Preheat grill to medium/high heat.
- Place the chicken on the grill and cook for 6-7 minutes per side or until chicken is firm to the touch and golden or until a meat thermometer reads 160°F.
- Grill the vegetables for several minutes per side or until golden and fork tender.
- Remove the chicken and vegetables to a large plate or baking sheet and cool.
- Place the lettuce and tomatoes on a large wooden board or salad platter.
- Chop the chicken and vegetables into desired sized pieces leaving the avocado halves whole to scoop out and place on top of each salad.
- Top greens with grilled chicken, vegetables and tomatoes.
- Drizzle with Citrus Herb Vinaigrette or favorite store bought vinaigrette.
Notes
- No halibut, no problem: While this recipe highlights halibut, you could really use any fish or other protein you prefer or have on hand! I’ve make these skewers with cod, salmon, tofu, chicken and even shrimp! You just have to adjust the cooking time to the protein you’re using.
- Use what veggies you on hand: If you have some vegetables in your refrigerator or even in your garden that you’re looking to use, this is a great recipe for them. The recipe card has our favorite veggies, but feel free to adjust what vegetables you use to your preferences.
- Nut allergy? A lot of people with nut allergies can’t have traditional pesto because of the pine nuts, but don’t fret! You can make this delicious Hemp Seed Pesto instead and still enjoy this fantastic recipe.
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
32g
(11%)
Protein
39g
(78%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
18g
(90%)
Trans Fat
0.02g
(1%)
Cholesterol
97mg
(32%)
Sodium
1698mg
(71%)
Potassium
1895mg
(40%)
Fiber
12g
(48%)
Sugar
18g
(36%)
Vitamin A
18591IU
(372%)
Vitamin C
38mg
(42%)
Calcium
124mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 39g | 78% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 1698mg | 71% |
| Potassium | 1895mg | 40% |
| Fiber | 12g | 48% |
| Sugar | 18g | 36% |
| Vitamin A | 18591IU | 372% |
| Vitamin C | 38mg | 42% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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