Pesto Grilled Chicken Avocado Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken over mixed greens with avocado, feta, and fresh vegetables, dressed in pesto that doubles as a marinade. Bright, herbaceous, and substantial enough for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 1 pinch cracked pepper (to taste)
- 4 skinless boneless chicken thigh fillets (or chicken breasts)
- 4 cups Romaine lettuce (or Cos lettuce leaves, washed and dried)
- 1 cucumber (large, diced)
- 1 cup grape tomatoes, (or cherry, diced)
- 1/2 red onion (sliced)
- 1 avocado (sliced)
- 1/2 cup crumbled feta
- 2 lemon wedges (to serve)
- 2 tablespoons pesto (extra, to serve)
- 2 tablespoons fresh basil (or parsley, chopped to garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1045mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1169mg
- Calcium
- 183mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1045MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.