Chicken And Avocado With Grapes Recipes

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CHICKEN AVOCADO SALAD

This is the first time I've ever shared this recipe, but it's one that my family and friends request for every outing we have! I like to serve it with crackers or sometimes in pita bread for a filling grab-and-go lunch. -Karlene Johnson, Mooresville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 10



Chicken Avocado Salad image

Steps:

  • In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired.

Nutrition Facts : Calories 546 calories, Fat 44g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 252mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 5g fiber), Protein 19g protein.

1 medium ripe avocado, peeled and cubed
2 tablespoons lemon juice, divided
2 cups cubed cooked chicken
2 cups seedless red grapes, halved
1 medium tart apple, chopped
1 cup chopped celery
3/4 cup mayonnaise
1/2 cup chopped walnuts, toasted
1/2 teaspoon ground ginger
Lettuce leaves, optional

CHICKEN SALAD WITH GRAPES, AVOCADO, AND ALMONDS OVER SPINACH

This summery salad benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken), and catechins (grapes).

Provided by Martha Stewart

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

Time 20m

Number Of Ingredients 11



Chicken Salad with Grapes, Avocado, and Almonds over Spinach image

Steps:

  • In a large bowl, whisk together 3 tablespoons oil, vinegar, and Dijon; season with salt and pepper. Set aside.
  • In a large nonstick skillet, heat remaining tablespoon oil over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (this may need to be done in batches), turning once, until opaque throughout, 4 to 5 minutes. Transfer to a cutting board and let rest for 5 minutes; slice thinly crosswise.
  • Add chicken, spinach, grapes, shallot, almonds, and corn to bowl with dressing; toss to combine. Top with avocado. Serve immediately.

3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
1 pound chicken cutlets
1 teaspoon ground coriander
1 bunch flat leaf spinach
1 cup seedless organic red grapes, halved
1/2 medium shallot, thinly sliced
1/4 cup sliced almonds, toasted
2 ears corn, shucked and removed from cob
1 avocado, halved and thinly sliced

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