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Chicken Salad with Mixed Berries and Avocado

 

 

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Serves 4
​​
​​Per Serving

​Ingredients:

  • 1 pound skinless, boneless chicken-breast halves

  • 1 avocado, pitted, peeled and cut in half

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons reduced-fat sour cream

  • 1 tablespoon honey

  • 3/8 teaspoon salt

  • 3/8 teaspoon ground black pepper

  • 1 teaspoon poppy seeds

  • 1½ teaspoon olive oil

  • 6 ounces mixed salad greens

  • 1/4 cup sliced almonds, toasted

  • 12 ounces (1 pint) mixed berries–raspberries, strawberries and blueberries

Directions:

  1. Warm up grill to cook at medium heat

  2. Using a bowl, whisk lemon juice, sour cream, 1/8 teaspoon salt and pepper, and honey. Stir in poppy seeds and refrigerate until needed.

  3. Using a meat mallet, pound chicken into approx. ½ thickness.

  4. Rub 1 teaspoon oil on chicken, and add the remaining salt and pepper.

  5. Rub cut avocado slices with remaining ½ teaspoon oil.

  6. Grill the chicken. Cook chicken 8-10 minutes, turning over once (instant thermos 165 F).

  7. Grill avocado 3-5 minutes, or until grill marks appear, turn once.

  8. Slice chicken

  9. Using a bowl, toss mixed berries, dressing and greens together. Top with avocados and chicken.