Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken and avocado salad with balsamic vinegar dressing. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
This beautiful quinoa salad is packed full of juicy chicken, soft sun-dried tomatoes, tons of avocado, and a flavorful balsamic dressing for the healthiest + prettiest salad you could ever dream of! Quinoa salad is my current obsession right now, you guys. I literally wish I could eat it for every meal of every dang day.
Chicken and Avocado Salad with Balsamic Vinegar Dressing is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken and Avocado Salad with Balsamic Vinegar Dressing is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have chicken and avocado salad with balsamic vinegar dressing using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Avocado Salad with Balsamic Vinegar Dressing:
- Take 1 Chicken (breast or thigh meat)
- Prepare 1 Avocado
- Take 5 to 6 Cherry tomatoes
- Take 2 tbsp ◎ Extra virgin olive oil
- Take 1 1/2 tbsp ◎ Balsamic vinegar
- Make ready 2 tsp ◎ Honey
- Make ready 1 ◎ Salt and black pepper
- Take 1 Lemon juice
Combine the olive oil, balsamic vinegar, salt and garlic together in a shallow bowl. Add the chicken breasts and evenly coat. Transfer the chicken breasts over to a nonstic pan heated over medium heat, Sauté until nice, crispy and golden on both sides and cooked through. Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken.
Instructions to make Chicken and Avocado Salad with Balsamic Vinegar Dressing:
- Mix the ◎ ingredients together. Taste, and adjust the seasoning with salt and black pepper.
- Cut the cherry tomatoes in half.
- Cut the avocado in half and remove the pit. Cut up into pieces that are about the same size as the cherry tomato pieces. Sprinkle with lemon juice.
- Remove the white sinews and excess fat from the chicken. Heat up a frying pan and put the chicken in skin side down. Pan fry over high heat for 1 minute, put a lid on and turn down the heat to low-medium.
- Steam-fry for 5 to 7 minutes, turn over, replace the lid and steam-fry for another 3 to 4 minutes. Turn off the heat and leave the pan as-is for another 5 or so minutes. When the chicken has cooled a little cut into bite-sized pieces.
- Mix the tomato, avocado and cooked chicken with the sauce from Step 1.
- Plate and serve. Add some more black pepper on top to taste.
Toss to mix, but don't go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve. BLT Balsamic Chicken Avocado Feta Salad is a delicious twist to a BLT in a bowl! With a balsamic dressing that doubles as a marinade you won't even miss the bread in this mega loaded salad. Fresh, juicy strawberries, creamy avocado, crunchy pistachios and pan-seared chicken is nestled in a bed of greens and drizzled with a sweet-savory balsamic dressing.
So that’s going to wrap it up with this exceptional food chicken and avocado salad with balsamic vinegar dressing recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
