Chicken and Raspberry Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This satisfying, healthful salad features grilled avocado, a buttery counterpart to fresh berries and grilled chicken
Ingredients
2 tbsp. fresh lemon juice
2 tbsp. reduced-fat sour cream
1 tbsp. pure honey
1 tsp. Dijon mustard
salt
Pepper
1 tsp. poppy seeds
1 lb. skinless, boneless chicken-breast halves
1 1/2 tsp. olive oil
1 avocado
1 pt. raspberries
6 oz. mixed greens
1/4 c. sliced toasted almonds
Instructions
Prepare outdoor grill for direct grilling on medium.
In bowl, whisk lemon juice, sour cream, honey, Dijon, and 1/8 teaspoon each salt and pepper. Stir in poppy seeds. Cover; refrigerate up to 1 day.
With meat mallet, pound chicken to an even 1/2-inch thickness. Rub 1 teaspoon oil over chicken; sprinkle with 1/4 teaspoon each salt and pepper. Rub cut sides of avocado with remaining 1/2 teaspoon oil. Place chicken and avocado on grill. Cook chicken 8 to 10 minutes or just until no longer pink, turning once. Grill avocado 3 to 5 minutes or until grill marks appear, turning once. Let both rest 5 minutes. Discard avocado peel; slice. Slice chicken.
In bowl, toss raspberries with 1 tablespoon dressing. In large bowl, toss greens with remaining dressing; divide among plates. Top with raspberries, chicken, avocado, and almonds.
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