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Exotic Chicken Salad with Avocado Dressing https://www.metro.ca/userfiles/image/recipes/Salade-poulet-exotique-vinaigrette-avocat-3384.jpg PT12M PT18M PT30M
Preheat barbecue at medium high.In a mixer bowl, combine the first 5 dressing ingredients. Mix until smooth, pouring oil in slowly. Transfer purée into a bowl and add mayonnaise. Whip vigorously for 20 seconds. Set aside.Place chicken breasts on the oiled barbecue grill. Cook each side 8 to 9 minutes or until well done. Cut in strips.Divide the lettuce, chicken strips, papaya and pineapple among the 4 plates. Pour the dressing and serve.
4
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4 boneless, skinless chicken breast 6 cups (1 1/2 L) mix of mesclun lettuce 1 papaya, peeled and cubed 1 1/2 cups (375 mL) fresh pineapple, cubed
Exotic Chicken Salad with Avocado Dressing

Exotic Chicken Salad with Avocado Dressing

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  • Lactose-free
4
portions
0:12
Preparation
0:18
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Dressing:


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  • 1
    ripe avocado, peeled
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  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 2
    lime juice
  • 2
    garlic cloves, finely chopped
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    PEELED GARLIC

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  • 3
    Tabasco sauce
  • 1/2 cup
    (125 mL)
    olive oil
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    SAVE $6.00
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    750 ml - 1 L SELECTED VARIETIES


    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

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    1 l SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    mayonnaise

  • salt and ground pepper to taste
  • 4
    boneless, skinless chicken breast
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    BREADED CHICKEN OR TURKEY BREAST, BEEF HIP, VEAL HIP OR PORK LEG CUTLETS, TENDERIZED VALUE PACK

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    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

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    BONELESS SKINLESS 22.02/kg


  • 6 cups
    (1 1/2 L)
    mix of mesclun lettuce
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    ASPARAGUS

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    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.


  • 1
    papaya, peeled and cubed
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    ROYAL POMEGRANATE ARILS

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  • 1 1/2 cups
    (375 mL)
    fresh pineapple, cubed
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Imprimer ma sélection

Preparation

Preheat barbecue at medium high.

In a mixer bowl, combine the first 5 dressing ingredients. Mix until smooth, pouring oil in slowly. Transfer purée into a bowl and add mayonnaise. Whip vigorously for 20 seconds. Set aside.

Place chicken breasts on the oiled barbecue grill. Cook each side 8 to 9 minutes or until well done. Cut in strips.

Divide the lettuce, chicken strips, papaya and pineapple among the 4 plates. Pour the dressing and serve.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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