Serves 4

Grilled Chicken Wedge

You'll begin to love eating this salad by the slice.

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • 2 boneless skinless chicken breasts
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. mayonnaise
  • 1 tbsp. red wine vinegar
  • 2 cloves garlic, grated
  • 1/4 c. diced red onion
  • 2 tbsp. minced chives, plus more for garnish
  • 1 large head iceberg lettuce, cut into 4 wedges
  • 2 avocados, pitted and halved

Instructions

  1. Preheat a grill or stovetop grill pan over high heat.
  2. Rinse and dry chicken, then drizzle with olive oil and season with salt and pepper.
  3. When grill or pan is very hot (almost smoking), place chicken on grill. Cook until internal temperature is 165°, 5 minutes per side. Set aside to rest for 2 to 3 minutes, then shred using 2 forks.
  4. Meanwhile, prepare dressing. In a medium jar add mayonnaise, olive oil, red wine vinegar, garlic, red onion, chives, salt and pepper; shake well. Keep in fridge until ready to serve.
  5. Serve each iceberg wedge with half an avocado, a handful of shredded chicken and a drizzle of salad dressing. Garnish with chives.

Tags

Courses
Dinner
Cooking
Grilling
Allergy
gluten free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

444 cal

Fat

40 g

Carbs

8 g

Protein

15 g
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