Grilled Chopped Chicken Salad with Avocado Lime Dressing

Prep everything for this beautiful salad, then head out to the grill. Top with a simple, flavorful avocado dressing. Summertime is here!

Ingredients

For the Dressing:

1 cup of Greek yogurt
1 peeled and seeded avocado
juice of 1 lime
2 garlic cloves
¼ cup of olive oil
Kosher salt and fresh cracked pepper to taste

For the Salad:

2 boneless skinless chicken breasts
3 tablespoons of olive oil
1 teaspoon of Two-Brother’s Seasoning
1 yellow squash thickly sliced long ways
1 each seeded and trimmed red and green bell pepper
3 ears of shucked corn
1 bunch of asparagus
1 bunch of small vine ripe tomatoes
1 head of romaine lettuce sliced in half
Kosher salt and fresh cracked pepper to taste
micro-greens for garnish

Preparation

1. Preheat the grill to medium-high heat

2. Salad: coat the chicken breasts on all sides with 1 tablespoon of olive oil and two brother’s seasoning.

3. Additionally, coat all of the vegetables with the remaining 2 tablespoons of olive oil and salt and pepper.

4. Add the chicken to the grill and cook for 4 to 6 minutes before flipping it over. Add the vegetables excluding the romaine lettuce and cook until lightly charred and tender.

5. After the chicken is cooked throughout and the vegetables are tender, remove them from the grill and lightly char the romaine, about :30 per side.

6. Chill all of the vegetables and chicken until cool and then roughly small dice and add to a large bowl.

7. Dressing: Combine all of the ingredients into a blender and blend on high speed until smooth.

8. Toss the chopped salad in the dressing. Note that there may be some dressing left over.

9. Garnish with micro-greens & serve.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe