Grilled Chicken Avocado Salad

This Avocado Bacon Grilled Chicken Salad is a great weekend lunch or weeknight dinner!

Course Main Course, Salad

Cuisine American, Gluten Free, Healthy

Keyword acorn squash quinoa salad

Prep Time 20

Cook Time 22

Total Time 42

Servings

Calories 414kcal

Author Wendy Polisi

Ingredients

Dressing

⅓ cup buttermilk
½ cup plain Greek yogurt or sour cream
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
2 tablespoons fresh chives minced
3 cloves garlic minced
¼ teaspoon cayenne pepper
1 teaspoon sea salt
½ teaspoon fresh ground black pepper

Salad

8 slices bacon cooked and crumbled
16 ounces boneless skinless chicken breast
5 ounces romaine lettuce washed, dried and chopped
1 avocado peeled, pitted and sliced
1 ½ cups grape tomatoes quartered
2 ounces crumbled blue cheese

Instructions

To make the dressing, place buttermilk, yogurt, apple cider vinegar, Worcestershire sauce, chives, garlic, cayenne, sea salt and fresh ground black pepper in a blender. Process until smooth. Refrigerate until ready to serve.
Meanwhile, heat a grill pan or skillet to medium-high heat. Spray with oil.
Season chicken breast with salt and pepper and cook until golden brown on both sides, about 8 minutes per side. The internal temperature should be 165° F.
Transfer to a cutting board and allow to cool for 10 minutes before slicing.
Place romaine in a large bowl and toss with bacon, chicken, avocado, tomatoes and blue cheese. Add desired amount of dressing and toss until evenly coated. Serve immediately.

Notes

Storage

You can make the dressing ahead of time and keep it for up to 5 days in a sealed container in the refrigerator.

If you would like to make the avocado salad with grilled chicken ahead of time, you can combine all of the ingredients except for the avocado in a large bowl and keep it covered in the refrigerator for up to two days. Wait to add the dressing and avocado until you are ready to serve.

Nutrition