Chicken, Kiwi and Avocado Salad
Date: Feb. 18th, 2019 - 1:00 PM
Ingredients
1 pound skinless, boneless chicken breast halves
Nonstick cooking spray
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons snipped fresh basil
½ teaspoon Dijon-style mustard
1 clove garlic, minced
4 cups fresh baby spinach
4 kiwifruits, peeled, halved and sliced
1 medium avocado, halved, seeded, peeled and sliced
½ cup very thinly sliced watermelon radishes, halved or regular radishes
½ cup crumbled goat cheese (optional)
Preparation
- Lightly coat chicken with cooking spray; sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Grill chicken, covered, over medium heat 15 to 18 minutes or until done (165°F).
- Meanwhile, for dressing, whisk together lime juice, honey, olive oil, basil, mustard, minced garlic and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
- Arrange the next spinach, kiwifruits, avocado slices and radishes on plates. Slice chicken and arrange on salads. If desired, top with cheese and additional basil. Drizzle with dressing.
