Grilled Chicken, Vegetable and Avocado Salad
Serves 635 mins prep10 mins cook
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!
0 servings
What you need
Instructions
0 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. 1 Add chicken to the marinade for at least 30 minutes on the counter and up to 5 hours refrigerated. 2 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. 3 Preheat grill to medium/high heat. 4 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. 5 Grill the vegetables for several minutes per side or until golden and fork tender. 6 Remove the chicken and vegetables to a large plate or baking sheet and cool. 7 Place the lettuce and tomatoes on a large wooden board or salad platter. 8 Chop the chicken and vegetables into desired sized pieces leaving the avocado halves whole to scoop out and place on top of each salad. 9 Top greens with grilled chicken, vegetables and tomatoes. 10 Drizzle with Citrus Herb Vinaigrette or favorite store bought vinaigrette.View original recipe