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Sizzling Chicken Salad with California Avocado Cilantro Dressing

Sizzling Chicken Salad with California Avocado Cilantro Dressing
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Serving Size: 12

2 1/10 cups olive or avocado oil
3/4 cup Dijon mustard
1/2 cup white wine vinegar
1/4 cup fresh lime juice
1/4 cup cilantro, chopped
1/4 tsp. dried oregano leaves
1/2 tsp. ground red pepper
6 (8 oz.) whole boneless chicken breasts, split in half
3 California Avocados, seeded and peeled
2 tsp. sugar
1 1/2 gal. mixed salad greens, torn into bite size pieces

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  1. Blend together oil, mustard, vinegar, lime juice, cilantro, oregano and pepper.
  2. Combine 1-1/2 cups mustard mixture and chicken.
  3. Marinate in refrigerator for at least 2 hours.
  4. In blender or food processor, blend avocados with remaining mustard mixture and sugar until smooth. Cover and chill until serving time.
  5. Remove chicken from marinade. Grill 6 inches from heat source, over medium-high heat, brushing with marinade often until chicken is done. Keep warm.
  6. To serve, arrange about 2 cups salad greens on individual salad plates.
  7. Slice 1 chicken breast half and arrange on greens.
  8. Top with 2 ounces avocado dressing.
  9. Garnish if desired and serve immediately.

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