A quick and healthy Chicken Salad recipe from The Butchers Block.
4 (6-ounce) skinless
boneless chicken breast halves
1 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
75g sweetened dried cranberries (optional)
1 onion thinly sliced
1 avocado thickly sliced
1 head leaf lettuce torn into bite-size pieces
Dressing: 3 tbsp light sour cream, 3 tbsp mayonnaise & 2 tsp fresh lemon juice.
1. Preheat grill to medium-high heat.
2. Brush both sides of chicken evenly with oil; sprinkle with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. (This can also be cooked on a George Foreman). Let stand 10 minutes or until cool. Place avocado, cranberries, tomatoes, onion & lettuce & toss in a large bowl. Add the chicken to the mixture
3. Combine sour cream, mayonnaise & lemon juice, stirring well. Add to other ingredients and toss to coat.