Grilled Chicken & Avocado Salad with Pink Lemon Vinaigrette

Chicken-and-Avocado-Salad-wi Pink Lemon Vinaigrette

Grilled Chicken & Avocado Salad with Pink Lemon Vinaigrette

Savory grilled chicken, creamy avocado and greens with a delicious vinaigrette – it’s the perfect warm weather meal. Full of nutrition and light on the palate, it’s set off by the deliciously fragrant taste of pink lemons. They’re sweeter than the usual Eureka lemons, with a grapefruit-y scent and flavor that’s the favorite of savvy cooks everywhere.
Course Main Dish, Salads

Ingredients
  

Chicken:

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon red chili pepper flakes
  • 1 pink lemon cut into wedges

Vinaigrette:

  • 2 pink lemons zest & juice
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons honey
  • 1 tablespoon fresh basil minced
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Salad:

  • 3 large avocados peeled, seeded, and cut into bite-size pieces
  • 3 cups baby arugula leaves
  • 1/4 cup Asiago cheese shredded

Instructions
 

Chicken:

  • Cut the chicken breasts into strips lengthwise.
  • Brush with the olive oil, and sprinkle with salt, black pepper, and red chili pepper flakes.
  • Grill at a medium high setting for about 5 to 10 minutes on each side, until they are thoroughly cooked all the way through. Squeeze the pink lemon wedges on the meat as it cooks.
  • Remove from the grill when done, and allow the meat to settle for at least 5 minutes before adding to the salad. You can also make it the day ahead and add it cold.

Vinaigrette:

  • Add the lemon zest and juice to a bowl. Whisk in the olive oil.
  • Whisking continuously, add the remaining ingredients.
  • If you make it ahead of time, be sure to stir or shake it up again before pouring over the salad.

Salad:

  • Peel the avocados and remove the seeds. Cut into bite-sized pieces or wedges, as preferred.
  • Arrange the arugula leaves between 3-4 plates, and the avocado pieces on top.
  • Top with the chicken, and drizzle the vinaigrette over the salad.
  • Add the Asiago cheese on top.

Notes

Note: Pink lemons are often smaller than their golden counterparts. If they’re particularly small, use 2 to 4 for the recipe.
Keyword Pink Lemons
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