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Salsa Verde Grilled Chicken Salad

Salsa Verde Grilled Chicken Salad

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Our Salsa does double duty as a marinade for the chicken and a dressing for the finished dish.  Simply marinate the chicken in the salsa, grill and serve over greens with orange and avocado.  Top with more salsa and you have a quick, easy and delicious dinner.

serves 4 people

Ingredients

cost per recipe: $11.22

The price is determined by the national average.

  • 1

    jar  (16 ounces) Pace® Salsa Verde

  • 2

    tablespoons canola oil

  • 1 1/4

     pounds skinless, boneless chicken breast halves

  • 6

    cups mixed salad greens

  • 2

    orange, peeled and cut into segments

  • 1

    medium avocado, pitted, peeled and cut into slices (about 1/2 cup)

  • 1

    lime, cut in quarters (optional)

How to Make It

Step 1

Stir 2/3 cup salsa and the oil in a bowl.  Pour the salsa mixture into a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Step 2

Remove the chicken from the marinade and season as desired.  Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 10 minutes, brushing often with the marinade. Discard marinade. Continue grilling chicken for 5 minutes or until cooked through.

Step 3

Cut the chicken into thin slices. Arrange the chicken on the greens and top with the orange segments and avocado. Drizzle with the remaining salsa verde.  Serve with the lime wedges, if desired.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Pace® Salsa Verde

Pace® Salsa Verde

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