Grilled Chicken and Avocado Salad
- 1 4-ounce boneless, skinless chicken breast
- 2 cups fresh spinach
- 1/2 avocado, sliced
- 1 mandarin orange, sectioned
- 1 tablespoon basil pesto
- 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.
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