Grilled Chicken, Corn & Avocado Salad with Chironjee, Feta & Orange Balsamic Vinaigrette Dressing

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When I am craving for something that is healthy, easy and quick to put together, salads are always my first choice. Loaded with the goodness of veggies, nuts and some protein, they instantly satiate your cravings and keep you full for a longer time. And if you are looking forward to shed those few extra kilos, they are always your best mates. So, here I am with this healthy and scrumptious chicken salad that I am sure, would be loved by you all. Do try making it and don't forget to leave your comments stating how it turned out.

Grilled Chicken, Corn & Avocado Salad with Chironjee, Feta & Orange Balsamic Dressing


Ingredients

Boneless chicken breast (I used fillets) - 250 grams
Sweet Corn on the cob (quartered) - 1
Avocado (peeled, seeded and sliced) - 1
Salad leaves (any, I used baby spinach and rockets) - 2 cups
Medium sized cucumber (thinly slices into roundels) - 1/2 cup
Yellow bell pepper (finely chopped) - 1/2 cup
Red onion (finely chopped) - 1/4 cup
Cherry tomatoes (halved) - 1/4 cup
Olives - 1/4 cup
Crumbled feta cheese - 1 tbsp
Chironjee seeds (roasted, optional) - 1 tbsp
Almonds (slivered and toasted) - 1/2 tbsp

Grilled Chicken, Corn & Avocado Salad with Chironjee, Feta & Orange Balsamic Dressing


For dressing

Fresh orange juice - 2 tbsp
Lemon juice - 1 tbsp
Honey - 1 tbsp
Olive oil - 1 tbsp
Balsamic vinegar - 1/2 tbsp
Salt - 1 tsp or as per taste
Crushed black pepper - 1 tsp
Fresh/dried thyme - 1 tsp

For chicken marination

Salt - 1 tsp
Lemon juice - 1/2 tbsp
Crushed black pepper - 1 tsp
Fresh/dried thyme - 1 tsp
Balsamic vinegar - 1/2 tbsp

Grilled Chicken, Corn & Avocado Salad with Chironjee, Feta & Orange Balsamic Dressing


Method

1. Marinade the chicken with ingredients mentioned under the marination section and place in the refrigerator for about an hour.
2. Next, in a grill pan, using a little olive oil, first grill the corns, keep aside.
3. Next, grill the chicken. It should take only 4 to 5 minutes. Slice into thin strips and keep aside.
4. Now, in a big bowl, combine chicken, corns, avocados and all other ingredients. Drizzle them with the dressing and mix well.
5. Serve while the chicken is little warm.

Grilled Chicken, Corn & Avocado Salad with Chironjee, Feta & Orange Balsamic Dressing

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