CHICKEN, GREEN BEAN & AVOCADO SALAD
Chicken thighs are marinated in Italian dressing and lime juice and then grilled and served in a salad with fresh green beans and chopped avocados.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix dressing and lime juice. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each thigh. Refrigerate 30 min. to marinate.
- Meanwhile, place beans in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 10 min. or until beans are crisp-tender; drain. Cool completely.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 min. or until done (165ºF), turning after 8 min. Remove from grill; cut into strips.
- Cut avocado in half. Blend half with remaining dressing mixture in blender until smooth. Chop remaining avocado. Place chicken, beans and remaining vegetables in large bowl. Add dressing mixture; mix lightly. Top with cheese and chopped avocados.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g
AVOCADO AND BLACK BEAN SALAD
I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.
Provided by Irish Rose
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!
Nutrition Facts : Calories 410.6, Fat 16.9, SaturatedFat 2.5, Sodium 44.9, Carbohydrate 60.5, Fiber 17.9, Sugar 2.4, Protein 13.9
GREEN BEAN CHICKEN SALAD
Kylene Konosky of Jermyn, Pennsylvania dresses green beans, tomatoes and chicken in a pleasant basil vinaigrette, making a refreshing salad. "The flavors really blend well in the refrigerator, so this salad tastes even better the second day," she writes.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat., Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.
Nutrition Facts : Calories 225 calories, Fat 7g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN, AVOCADO AND BLACK BEAN SALAD
A south of the border salad that take very little time to make. This came from my local news paper many years ago.
Provided by Chef jessica
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pit avocados and dice one; then slice the other.
- In a medium sized bowl, combine diced avocado, beans, chicken, celery/jicama, feta, cilantro and 2 tbsp dressing.
- Spoon onto 4 plates lined with lettuce. Top with 1/4 of sliced avocado, then drizzle with remaining dressing.
Nutrition Facts : Calories 392.5, Fat 26.3, SaturatedFat 5.5, Cholesterol 11.1, Sodium 655.9, Carbohydrate 32.9, Fiber 14.4, Sugar 5.3, Protein 11.3
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