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Grilled Chicken Guacamole Chopped Salad

Name: Grilled Chicken Guacamole Chopped Salad
Prep time: 45 min
Total time: 1 h 10 min
Yield: 8
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

5 Ratings

1 Comments

Prep 45 min
Total 1 hr 10 min
Servings 8

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! MORE+ LESS-

By Tablespoon Kitchens

Updated September 20, 2016

Ingredients

boneless skinless chicken breasts (6 oz each)

1/2

cup olive oil

teaspoon salt

teaspoon chili powder

1/2

teaspoon ground cumin

1/2

teaspoon ground coriander

firm ripe avocados, halved, pitted and peeled

green onions

tablespoons fresh lime juice

tablespoon finely chopped jalapeño chile

cloves garlic, finely chopped

cups chopped iceberg lettuce

cup cherry tomatoes, halved

1/2

cup crumbled queso fresco cheese (2 oz)

1/4

cup finely chopped fresh cilantro leaves

Steps

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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

To peel avocados, run a large spoon between the peel and flesh of the avocado halves.
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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 250

% Daily Value

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;