Grilled Chicken Salad with Avocado Lime Dressing
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
Ingredients
- 1 lb. (450 g) boneless, skinless chicken breasts
- 4 Tbsp. (60 mL) Hellmann’s® made with Avocado Oil with a Hint of Lime, divided
- 2 Tbsp. (30 mL) chopped fresh cilantro leaves
- 1 Tbsp. (15 mL) minced jalapeno pepper
- 1 Tbsp. (15 mL) apple cider vinegar
- 1 Tbsp. (15 mL) water
- 1 clove garlic, minced
- 6 cups (1.5 L) baby arugula
- 1 pint (473 g) heirloom cherry tomatoes, halved lengthwise
- 1 mango, peeled, pitted and sliced
Nutritional information
Amount per serving
Calories260
Total Fat10g
Saturated Fat1.5g
Trans Fat0g
Cholesterol90mg
Sodium180mg
Total Carbs13g
Dietary Fiber3g
Sugars9g
Protein28g
Vitamin D0mcg
Calcium123mg
Iron2mg
Potassium873mg
Method
- 1 Brush chicken with 1 Tbsp. (15 mL) Hellmann’s® with Avocado Oil with a Hint of Lime. Grill chicken, turning once, until chicken is thoroughly cooked, about 10 minutes; let stand 5 minutes, then slice.
- 2 Meanwhile, combine remaining 3 Tbsp. (45 mL) Mayonnaise, cilantro, jalapeño, vinegar, water and garlic in small bowl and set aside.
- 3 Arrange arugula, tomatoes and mango on serving platter. Top with sliced chicken and drizzle with dressing. Season, if desired, with salt and cracked black pepper.