Recipe #3361
Chicken Salad and Avocado Dressing
| Preparation: | 12 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 18 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Dressing:
- 1 ripe avocado, peeled
- 1 Tbsp. (15 mL) Dijon mustard*
- Juice of 2 limes
- 2 garlic cloves, chopped
- 3 drops, Tabasco sauce
- ½ cup (125 mL) olive oil *
- 2 Tbsp. (30 mL) mayonnaise*
- Salt and ground pepper to taste.
- 4 Exceldor Express orange and ginger-flavoured chicken breasts
- 6 cups (1.5 L) mixture of mesclun lettuce
- 2 oranges, skin and inner membrane peeled off, cut in sections
- 1/4 cup (60 mL) pecans, grilled
Preparation
Preheat barbecue at medium high.
In a mixer bowl, combine the first five dressing ingredients. Mix until consistency is smooth, pouring the oil in slowly. Transfer the purée into another bowl and add mayonnaise. Whip vigorously for 20 seconds. Set aside.
Place the chicken breasts on the barbecue and cook each side 8 to 9 minutes, or until chicken is well done. Cut in strips.
On four plates, place lettuce, chicken strips, orange sections and pecans. Pour dressing and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Avocado and Nectarine Salad
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