CHICKEN, CUCUMBER, TOMATO & AVOCADO SALAD 🥑
QUICK and EASY RECIPE for lunch, family dinner or party food for a crowd. Chopped salad with marinated grilled chicken and veggies is skinny, clean eating, low carb, light and easy to make meal. This simple recipe use just one mixture as marinade for chicken and salad dressing, too. by @omgchocolatedesserts
12-14 oz. boneless skinless chicken tenders (or chicken breast sliced ½ inch thick)
1-1 ½ tablespoon olive oil to grease the pan
2 ½ tablespoons olive oil
1 ½ tablespoons water
4 tablespoons fresh lemon juice (2 small lemons)
1 tablespoon balsamic vinegar
½ teaspoon garlic powder
2 teaspoons dried parsley
2 teaspoons dried basil
1 teaspoon sea salt
1/8-1/4 teaspoon black pepper
1 large avocado-diced
1 cucumber -diced
about 1 ½-2 cups cherry tomatoes-halved
1 small-medium red onion- sliced
2 tablespoons crumbled feta cheese- to sprinkle on top if desired
First, in a medium bowl combine all ingredients for marinade/dressing and stir well.
Reserve half of the mixture for later use as salad dressing (cover and store in the fridge).
Now, place chicken tenders in remaining mixture and flip the chicken to coat well, then, cover the bowl and place in the fridge to marinate for at least 15-20 minutes.
Grease grilling pan with olive oil, heat over medium high heat and grill the chicken a few minutes on each side until golden brown and cooked completely. Cool for a few minutes, then chop the chicken in bite size pieces.
In a large bowl combine diced avocado, cucumber, sliced cherry tomatoes, red onion and chopped chicken, pour reserved dressing over the salad ingredients, stir well and serve.