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Grilled Chicken and Avocado Salad
2/3 cup Sour Cream, reduced fat (Spiced Lime Dressing)
1/3 cup lime juice (Spiced Lime Dressing)
2 Tbsp. water (Spiced Lime Dressing)
1/2 teaspoon ground cumin (Spiced Lime Dressing)
1 teaspoon bottled minced garlic (Spiced Lime Dressing)
1/8 teaspoon cayenne pepper (Spiced Lime Dressing)
1 tablespoon chive (Spiced Lime Dressing)
1/2 teaspoon kosher salt (Spiced Lime Dressing)
1/8 teaspoon Black pepper, freshly ground (Spiced Lime Dressing)
1 1/2 lb. Hannaford All-Natural Boneless Chicken Tenders (Salad)
1 head Boston lettuce (about 14 to 16 oz.) cored, rinsed, and dried (Salad)
3 vine-ripened tomatoes, cores removed, each cut into 8 wedges (Salad)
1 yellow bell pepper, cut into 1-inch strips (Salad)
1 avocado (Salad)
2 Tbsp. thinly sliced fresh chives (Salad)
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Grilled Chicken and Avocado Salad

Grilled Chicken and Avocado Salad

Grilled Chicken and Avocado Salad
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:6 minutes
1. Preheat grill or broiler. Combine all dressing ingredients in a medium bowl; whisk until smooth.
2. Put chicken tenders in a larger bowl. Add 1/4 cup of the dressing and toss well to coat.
3. Tear lettuce into bite-sized pieces. Divide lettuce among four shallow bowls (or dinner plates). Divide tomatoes and pepper among the four bowls. Quarter avocado, cut each quarter into three long slices, and divide slices among bowls.
4. Place tenders onto hot grill or broiler. Cook until well marked, 2 to 3 minutes. Turn tenders and cook through, about 2 to 3 minutes. Transfer tenders to a plate to rest for a minute.
5. Divide tenders among bowls. Drizzle remaining dressing over salads and top with chopped chives. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2007