Everyone loves a quick and EASY recipe!
From LUNCH to DINNER
This salad will please a CROWD!
Not the traditional item found at the Thanksgiving Dinner Table...but I challenge you to be DIFFERENT!
You will need:
12-14 ounces of boneless skinless chicken (or turkey) try to make the cuts 1/2 inch thick
1-1.5 Tablespoon olive oil to grease the pan
FOR Marinade and Dressing:
2.5 Tablespoon Olive Oil,
1.5 Tablespoon Water,
4 Tablespoon fresh lemon juice,
1 Tablespoon Balsamic vinegar,
half teaspoon garlic powder,
2 teaspoon dried parsley,
2 teaspoon dried basil,
1 teaspoon sea salt,
Now, place chicken pieces or (turkey) in remaining mixture and flip the chicken(turkey) to coat well, them cover the bowl and place in the fridge so that it can marinate for at least 15-20 minutes.
FOR Salad:
1 Large avocado diced,
1 Large Cucumber diced,
2 cups of cherry tomatoes halved,
1 medium red onion sliced,
2 Tablespoons crumbled feta cheese (to sprinkle on top if you desire)
First, in a medium bowl combine all ingredients for marinade/dressing and stir well.
Reserve half of the mixture for later use as salad dressing(place this in fridge to chill)
Now, place chicken pieces or (turkey) in remaining mixture and flip the chicken(turkey) to coat well.
Then cover the bowl and place in the fridge to allow the meat to marinate for at least 15-20 minutes.
Grease grilling pan with olive oil, heat over medium high heat and grill the chicken (turkey) for a few minutes on each side until golden brown and cooked completely. Cool for a few minutes. Then chop the meat into bite size pieces.
In a large bowl combine diced avocado, cucumber, sliced cherry tomoatoes, red onions and chopped chicken (turkey), pour reserved dressing over the salad ingredients, stir well and serve.
This is a excellent way to incorporate fresh/raw vegetables to your holiday gatherings!
Keep it FRESH,
Monica Hemming
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