Grilled Chicken & Avocado Salad with Pink Lemon Vinaigrette

Chicken-and-Avocado-Salad-wi Pink Lemon Vinaigrette
Grilled Chicken & Avocado Salad with Pink Lemon Vinaigrette
Print Recipe
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.
Chicken-and-Avocado-Salad-wi Pink Lemon Vinaigrette
Grilled Chicken & Avocado Salad with Pink Lemon Vinaigrette
Print Recipe
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.
Ingredients
Chicken:
Vinaigrette:
Salad:
Servings:
Instructions
Chicken:
  1. Cut the chicken breasts into strips lengthwise.
  2. Brush with the olive oil, and sprinkle with salt, black pepper, and red chili pepper flakes.
  3. 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.
  4. 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:
  1. Add the lemon zest and juice to a bowl. Whisk in the olive oil.
  2. Whisking continuously, add the remaining ingredients.
  3. If you make it ahead of time, be sure to stir or shake it up again before pouring over the salad.
Salad:
  1. Peel the avocados and remove the seeds. Cut into bite-sized pieces or wedges, as preferred.
  2. Arrange the arugula leaves between 3-4 plates, and the avocado pieces on top.
  3. Top with the chicken, and drizzle the vinaigrette over the salad.
  4. Add the Asiago cheese on top.
Recipe Notes

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

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