Pesto Grilled Chicken Avocado Salad

Name: Pesto Grilled Chicken Avocado Salad
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/3 cup olive oil; 2 tablespoons basil pesto ((homemade or store bought)); 2 tablespoons lemon juice ((adjust to your tastes)); 1 -2 tablespoons water ((optional -- for a thinner consistency)); 2 teaspoons garlic (minced); 1 teaspoon salt; 1 pinch cracked pepper (to taste); 4 skinless boneless chicken thigh fillets (or chicken breasts); 4 cups Romaine lettuce (or Cos lettuce leaves, washed and dried); 1 cucumber (large, diced); 1 cup grape tomatoes, (or cherry, diced); 1/2 red onion (sliced); 1 avocado (sliced); 1/2 cup crumbled feta; 2 lemon wedges (to serve); 2 tablespoons pesto (extra, to serve); 2 tablespoons fresh basil (or parsley, chopped to garnish)

Move over boring salads... this Pesto Grilled Chicken Avocado Salad will become your new favourite, using a pesto dressing that doubles as a marinade!

⏱️ 35 menit 🔪 Persiapan: 15 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 22 dilihat

👨‍🍳 Mulai Masak

Foto: Cafe Delites

Bahan-bahan

4 porsi

1/3 cup olive oil
2 tablespoons basil pesto ((homemade or store bought))
2 tablespoons lemon juice ((adjust to your tastes))
1 -2 tablespoons water ((optional -- for a thinner consistency))
2 teaspoons garlic (minced)
1 teaspoon salt
1 pinch cracked pepper (to taste)
4 skinless boneless chicken thigh fillets (or chicken breasts)
4 cups Romaine lettuce (or Cos lettuce leaves, washed and dried)
1 cucumber (large, diced)
1 cup grape tomatoes, (or cherry, diced)
1/2 red onion (sliced)
1 avocado (sliced)
1/2 cup crumbled feta
2 lemon wedges (to serve)
2 tablespoons pesto (extra, to serve)
2 tablespoons fresh basil (or parsley, chopped to garnish)

Langkah-langkah

Whisk together all of the dressing ingredients in a large jug. Pour out half of the dressing into a large, shallow dish. Refrigerate the remaining UNTOUCHED marinade to use as a dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges, extra basil pesto AND chopped basil or parsley, to garnish.