Pan Seared Chicken with Garden Fresh Veggies tossed in a Creamy Avocado Dressing… Healthy & Hearty…!!
It’s finally Summer… time to gear up for some Outdoor Grilling and Barbeque Parties! The weather is way too hot this year in St. Louis with occasional heat waves and so I’m just holding off from my outdoor grill dreams for a few more days, hoping the climate gets better soon. Till then, let’s chill…
Ok, so let’s talk about this Salad now! The “Simplest All-Season Salad” would be the right caption to describe this recipe. Romaine lettuce, cherry tomatoes, red onion and pan seared chicken in a creamy avocado sauce… makes it a delicious bowl in no time. The preparation is even quicker if you are using cooked chicken. Pan searing it actually allows you to cook the chicken directly and skip any pre-prep marination process, thereby saving time too.
And did I mention about the sauce? It’s the Best Flavorful Creamy Sauce ever! I am a big fan of avocado and here it makes a wonderful combination with Greek yogurt, perhaps an advanced version of guacamole I can say. And if you don’t prefer to loosen/thin it out as per the recipe, then it makes a great dip too; you can top it on burrito bowls, toasts n tacos, grilled chicken/veggies… literally, on everything.
This creamy avo sauce with crunchy fresh veggies and juicy moist chicken make it a perfect weeknight filling meal…!
Enjoy, Happy Cooking…!
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Pan Seared Chicken with Garden Fresh Veggies tossed in a Creamy Avocado Dressing… Healthy & Hearty...!
- 2 chicken breasts
- 1 tbsp paprika
- 1 tsp pepper
- 1 tsp onion and garlic powder
- Olive oil (as required)
- Veggies: lettuce, cherry tomatoes, red onion
- Salt (as required)
- 1 avocado
- 1 garlic
- 1 tbsp lemon juice
- 4 tbsp Greek yogurt
- 3 tbsp olive oil
- cilantro leaves (a handful)
- 3-4 tbsp water (to loosen)
- Salt and pepper (as required)
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Blend together avocado, lemon juice, garlic, Greek yogurt, olive oil, cilantro, salt and pepper until smooth. Add water as needed while blending to loosen/thin the dressing to the preferred consistency.
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Pound the chicken breast into an even thickness using a mallet.
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Season the chicken with salt, pepper, paprika, onion and garlic powder on both sides.
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Heat a pan with olive oil on medium heat. Place the chicken breast smooth side down and cook for 6-8 minutes until it is golden brown.
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Bring down the heat to a low, flip the chicken and cook on the other side with a closed lid for 10 minutes.
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Turn off the heat and allow it to rest in the pan for 10 minutes before slicing.
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Slice the chicken and veggies, toss in avocado dressing. Serve immediately.
- The avocado dressing can be refrigerated in an air tight container for 2-3 days.
- To ensure that your chicken is cooked properly, the internal temperature of the chicken at its center should reach at least 165 degrees F.
I already know how good this salad must taste! The acidity of the yogurt and the lemon juice pairs really well with the avocado 🙂 Making it asap!
Thank You Makos…I really hope you like this!!
This is such a flavorful and healthy meal and the dressing is to die for.