A light and healthy Summer salad that features roasted red peppers and toasted almonds in a creamy avocado dressing.
Course Main Course, Salad
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2
Author FoodFaithFitness
Ingredients
2Chicken breasts
1Roasted red peppersliced into thin strips
1/4cupAlmond slicestoasted
1Head of romaine lettuce
1/2CupLow or fat free feta cheese
1/4A small red oniondiced
Dressing:
1/2A Small avocado
1tspOlive oil
1TbspWhite wine vinegar
1 1/2tspGarlicminced
2tspBalsamic vinegar
Instructions
Preheat your grill to high and oven to 375 degrees.
While those preheat, slice and dice the red pepper and red onion.
Place the chicken on your grill and the almond slices in the oven.
The chicken will take 5-6 minutes a side, flipping once. The almond will be around 5 minutes, keep a close watch so they don't burn!
While those cook, add the avocado, olive oil, white wine and balsamic vinegars and garlic to a small food process. Process until creamy and well combined.
Divide the lettuce, red pepper slices, feta cheese and diced red onion evenly between two plates.
Once the chicken and almonds have cooked, also divide them amongst the 2 plates.