Grilled Chicken With Pesto Avocado Salad


 

A perfect salad for a tasty supper

 

Servings: 4

Total Time: 35 minutes

 

Ingredients: 

  • 4 (1 pound or 500g) skinless, boneless chicken thigh fillets (or chicken breasts)
  • Dressing
  • 1/3 cup olive oil
  • 2 tablespoons basil pesto, (homemade or store bought)
  • 2 tablespoons lemon juice, (adjust to your tastes)
  • 1-2 tablespoons water, (optional — for a thinner consistency)
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • cracked pepper, to taste
  • Salad
  • 4 cups Romaine, or Cos lettuce leaves, washed and dried
  • 1 large cucumber, diced
  • 1 cup grape (or cherry) tomatoes, diced
  • 1/2 red onion, sliced
  • 1 avocado, sliced
  • 1/2 cup crumbled feta
  • Lemon wedges, to serve
  • 2 tablespoons extra pesto, to serve
  • 2 tablespoons fresh chopped basil or parsley, to garnish

 

Method:

    • Whisk together all of the dressing ingredients in a large jug. Pour out half of the dressing into a large, shallow dish. Refrigerate the remaining UNTOUCHED marinade to use as a dressing later.
    • Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
    • Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
    • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges, extra basil pesto AND chopped basil or parsley, to garnish.