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Groovy Grilled Chicken and Avocado Salad
2 boneless, skinless chicken breasts
(8 oz each)
1 tsp dried oregano
1 tsp ground coriander
kosher salt, to taste
freshly ground black pepper, to taste
2 tbsp extra-virgin olive oil
3 romaine hearts, chopped
3 cups spinach
2 avocados, thinly sliced
2 cucumbers, thinly sliced
1 apple, thinly sliced
1 cup grapes, halved
Creamy Honey-Dijon Dressing:
3/4 cup plain Greek yogurt
3 tbsp extra-virgin olive oil
1 1/2 tbsp honey
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp apple cider vinegar
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
Preheat grill or grill pan to medium-high heat. In medium bowl, sprinkle chicken with oregano, coriander and salt and pepper, to taste. Add oil then toss to coat.
Grill chicken, covered, about 8 minutes per side, until slightly charred and registering 165 F on thermometer inserted into thickest part. Transfer to cutting board, let rest 5 minutes then thinly slice.
Divide romaine, spinach, avocados, cucumbers, apples and grapes among bowls. Top with chicken.
To make dressing: Whisk Greek yogurt, olive oil, honey, Dijon mustard, lemon juice, apple cider vinegar, garlic, salt and pepper. Drizzle over salad and serve.
Find more light, yet filling salad solutions by visiting Culinary.net.
