Sizzling Chicken Salad with California Avocado Cilantro Dressing

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Serves: 12
2 1/4  cups  olive or avocado oil
3/4  cup  Dijon mustard
1/2  cup  white wine vinegar
1/4  cup  fresh lime juice
1/4  cup  cilantro, chopped
1/4  tsp.  dried oregano leaves
1/2  tsp.  ground red pepper
  (8 oz.) whole boneless chicken breasts, split in half
  California Avocados, seeded and peeled
tsp.  sugar
1 1/2  gal.  mixed salad greens, torn into bite size pieces

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Blend together oil, mustard, vinegar, lime juice, cilantro, oregano and pepper.
  2. Combine 1-1/2 cups mustard mixture and chicken.
  3. Marinate in refrigerator for at least 2 hours.
  4. In blender or food processor, blend avocados with remaining mustard mixture and sugar until smooth. Cover and chill until serving time.
  5. Remove chicken from marinade. Grill 6 inches from heat source, over medium-high heat, brushing with marinade often until chicken is done. Keep warm.
  6. To serve, arrange about 2 cups salad greens on individual salad plates.
  7. Slice 1 chicken breast half and arrange on greens.
  8. Top with 2 ounces avocado dressing.
  9. Garnish if desired and serve immediately.


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