California Avocado season has ended.

Sizzling Chicken Salad with California Avocado Cilantro Dressing

Total time:


Prep time:


Cook time:


Sizzling Chicken Salad with California Avocado Cilantro Dressing



Serves: 12

2 1/4 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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  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.
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(1 Ratings)