Grilled Chicken ALT Salad

  • 1 pound – chicken breast
  • 2 tablespoon – olive oil
  • 3/4 teaspoon – salt
  • 1/4 teaspoon – black pepper, ground
  • 3 medium – tomato, red
  • 1 cup – Greek yogurt, plain
  • 1 tablespoon – vinegar, balsamic
  • 1/2 teaspoon – paprika
  • 1/2 cup – chives, fresh, chopped
  • 6 cup shredded – lettuce
  • 1 medium – avocado
  • 15 ounce – black beans, canned

Serve With:

  • 2 cup – grapes
  1. Heat sauté pan over medium-high.
  2. Add chicken, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to a bowl; toss until chicken is fully coated.
  3. Add chicken to the hot skillet and cook each side for 5-6 minutes until center is no longer pink. Remove from heat and cut into 1-inch pieces.
  4. Cut 1 tomato into quarters and toss into a blender with yogurt, vinegar, paprika, and remaining oil and salt. Process until smooth and then pour into a bowl. Stir in chives and set aside.
  5. Cut remaining tomatoes into 1-inch pieces and toss together in a mixing bowl along with chopped lettuce and diced avocado. Drain and rinse beans and add to salad; toss together with dressing.
  6. Serve salad topped with chicken and with grapes on the side.


Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4 servings

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