Grilled Chicken and Avocado Salad

Recipe from

Real Simple

Ingredients

1 4-ounce boneless, skinless chicken breast
2 cups fresh spinach
1/2 avocado, sliced
1 mandarin orange, sectioned
1 tablespoon basil pesto

Preparation

Heat a grill or grill pan to medium-high. Grill the chicken until cooked through, about 4 minutes per side.

Meanwhile, arrange the spinach, avocado, and orange on a plate. Drizzle with the pesto. Serve with the chicken.

February 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note