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Grilled Chicken Guacamole Chopped Salad

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Grilled Chicken Guacamole Chopped Salad
  • Prep 45 min
  • Total 1 hr 10 min
  • Servings 8
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Ever feel torn between ordering a salad or splurging on a more indulgent appetizer? No need to choose when you can have this grilled guacamole and chopped chicken salad combo!
by: Tablespoon Kitchens
Updated Apr 23, 2019

Ingredients

  • 2 boneless skinless chicken breasts (6 oz each)
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 4 firm ripe avocados, halved, pitted and peeled
  • 6 green onions
  • 3 tablespoons fresh lime juice
  • 1 tablespoon finely chopped jalapeño chile
  • 2 cloves garlic, finely chopped
  • 5 cups chopped iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled queso fresco cheese (2 oz)
  • 1/4 cup finely chopped fresh cilantro leaves

Steps

  • 1
    Heat gas or charcoal grill. Rub chicken breasts with 2 teaspoons of the olive oil, 1/2 teaspoon of the salt, the chili powder, cumin and coriander. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes; dice.
  • 2
    Brush avocados and green onions with 2 tablespoons of the olive oil. Place avocados cut sides down on grill over medium heat. Cover grill; cook avocados 5 to 10 minutes, turning once, until grill marks form and avocados soften. Grill green onions 30 to 60 seconds, turning once, until grill marks form. Transfer to cutting board; let cool about 5 minutes or until cool enough to cut. Dice avocados; thinly slice green onions.
  • 3
    Meanwhile, in medium bowl, beat remaining 1/3 cup olive oil, the lime juice, jalapeño, garlic and remaining 1/2 teaspoon salt with whisk. Reserve 2 tablespoons of the vinaigrette in small container. Add avocados to the medium bowl of remaining vinaigrette, and toss to coat.
  • 4
    On large serving platter, place lettuce. Drizzle lettuce with reserved 2 tablespoons vinaigrette. Top lettuce with chicken, avocados, green onions, tomatoes and cheese, arranged in rows. Sprinkle with cilantro.

Expert Tips

  • tip 1
    To peel avocados, run a large spoon between the peel and flesh of the avocado halves.
  • tip 2
    All ingredients—including grilled chicken—can be prepared up to four hours in advance. Wait until just before serving to combine ingredients and dress salad.
  • tip 3
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

340 Calories, 27g Total Fat, 12g Protein, 10g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
390mg
16%
Potassium
590mg
17%
Total Carbohydrate
10g
3%
Dietary Fiber
6g
23%
Sugars
2g
Protein
12g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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