Pesto Chicken Avocado Salad

Name: Pesto Chicken Avocado Salad
Prep time: 15 min
Total time: 35 min
Yield: 6 Servings
Ingredients: u2153 cup olive oil; 2 tablespoons basil pesto; 2 tablespoons lemon juice; 2 teaspoons garlic, minced; 1 teaspoon salt; cracked pepper, to taste; 4 skinless, boneless chicken breasts; 4 cups Romaine, or Cos lettuce leaves, washed and dried; 1 large cucumber, diced; 1 cup cherry tomatoes, diced; u00bd red onion, sliced; 1 avocado, sliced; u00bd cup feta, crumbled

By Leslie Blythe Chicken, Salad, Salad Dressing Marinating, Mixing, Sautéing

July 30, 2018

This Pesto Chicken Avocado Salad uses pesto dressing 2 ways, to marinate the chicken and dress the salad. You can make your own pesto or buy store bought.

Prep: 15 mins
Cook: 20 mins
Yields: 6 Servings

Ingredients

Dressing

⅓ cup olive oil

2 tablespoons basil pesto

2 tablespoons lemon juice

2 teaspoons garlic, minced

1 teaspoon salt

cracked pepper, to taste

4 skinless, boneless chicken breasts

Salad

4 cups Romaine, or Cos lettuce leaves, washed and dried

1 large cucumber, diced

1 cup cherry tomatoes, diced

½ red onion, sliced

1 avocado, sliced

½ cup feta, crumbled

Directions

1Whisk together all of the dressing ingredients. Pour out half of the dressing into a large, shallow dish. Refrigerate the remaining marinade to use as a dressing later.

2Add the chicken to the marinade in the bowl; marinade chicken for 15 - 30 minutes (or up to 2 hours in the refrigerator). Meanwhile, prepare all of the salad ingredients and mix in a large salad bowl.

3Heat a skillet over medium-high heat. Sauté the chicken on both sides until browned and completely cooked through.

4Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing.

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