Chicken Salad & Rosa Tomatoes (no Lettuce) Recipe
Grilled Chicken, Avocado, Grilled Vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Grilled Vegetables
Dressing
Method
Grilling the Chicken and Vegetables
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with salt, black pepper, and garlic powder. Brush them lightly with olive oil to prevent sticking.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest.
- 3
- 4
Assembling the Salad
- 5
Slice the Chicken
Once the chicken has rested, slice it into thin strips.
- 6
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin pieces.
- 7
Combine Ingredients
In a large bowl, combine the grilled chicken, sliced avocado, grilled vegetables, and rosa tomatoes (halved if large).
Making the Dressing
- 8
Mix the Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and garlic powder until well combined.
- 9
Dress the Salad
Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
Serving
- 10
Plate and Serve
Serve the chicken salad on individual plates or in a large bowl. Enjoy!
