Grilled Chicken and Arugula Salad with Creamy Avocado Dressing

Main course / 30 minutes or less

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  • Preparation
    10 mins
  • Cook
    15 mins
  • Serves
    4

Ingredients

  • Avocado dressing

  • 1/4 cup Chobani® Plain Non-Fat Greek Yogurt

  • 1/4 avocado

  • 1/2 garlic clove

  • 2 tablespoons fresh cilantro

  • 1 tablespoon fresh lime juice

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon chipotle powder

  • 2 tablespoons extra virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1 pinch fresh ground black pepper

  • Arugula salad

  • 1 1/2 pounds skin-off chicken breast

  • 10 ounces arugula

  • 1 cup raw corn cut from the cob

  • 1 cup sliced radishes

  • 1 cup diced cucumbers

  • 2 cups halved cherry tomatoes

  • 1 pinch kosher salt

  • 1 pinch fresh ground black pepper

Made with Chobani®

Non-Fat Plain

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Steps

  • Avocado dressing

  • 1

    Combine all dressing ingredients in blender and process until smooth.

  • Arugula salad

  • 1

    Clean grill grates and wipe down with oil. Season chicken with salt and pepper, and grill on high heat to an internal temperature of 165ºF.

  • 2

    In a large bowl, combine all of the salad ingredients and dressing. Toss until well mixed.

  • 3

    Divide salad evenly in four bowls and top with grilled chicken.

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Made with Chobani®

Non-Fat Plain

Find this product in store

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