Avocado And Grilled Chicken Chopped Salad W Skinny Chipotle Lime Ranch Recipes

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CHIPOTLE LIME AVOCADO SALAD

I use my music to promote a healthy lifestyle, like eating your veggies. This bright salad is loaded with avocado, cucumbers, tomatoes and a little heat factor. -DJ Cavem, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8



Chipotle Lime Avocado Salad image

Steps:

  • In a small bowl, whisk lime juice, maple syrup, chipotle pepper and, if desired, cayenne until blended. In another bowl, combine avocados, cucumber and chives. Drizzle with dressing; toss gently to coat. Serve over tomatoes.

Nutrition Facts : Calories 191 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 6g fiber), Protein 3g protein.

1/4 cup lime juice
1/4 cup maple syrup
1/2 teaspoon ground chipotle pepper
1/4 teaspoon cayenne pepper, optional
2 medium ripe avocados, peeled and sliced
1/2 medium cucumber, peeled and chopped
1 tablespoon minced fresh chives
2 large tomatoes, cut into 1/2-inch slices

GRILLED CHICKEN AND AVOCADO SALAD

This hearty salad is packed with protein; grilled chicken breasts are diced and paired with diced avocado, chickpeas, red onion, and poblano peppers. A fresh vinaigrette with cilantro and lime is the finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10



Grilled Chicken and Avocado Salad image

Steps:

  • Oil a grill pan and place over high heat until hot. Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken skin-side down on grill pan. Cook 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.
  • Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado. Serve garnished with lime wedges and cilantro.

Vegetable oil, for grill pan
6 skinless, boneless chicken breast halves (about 2 pounds)
Coarse salt and freshly ground pepper
2 cups cooked chickpeas
3 fresh Poblano peppers, seeded, deribbed, and finely chopped
1 medium red onion, finely chopped
Cilantro-Lime Vinaigrette
3 ripe, firm avocados, peeled, pitted, and diced
Lime slices, for serving
4 sprigs fresh cilantro, for serving

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