Well-Being

Summer Salad with Grilled Chicken and Feijoa Dressing

A refreshing leafy dish.
jacqui@thriveglobal.com

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2 Min Read

Refreshing for warm summer days, this salad pairs the subtle tropical flavor of feijoa (also known as pineapple guava) with the sweetness of mangos and the creaminess of avocados.

Developed by Lara Felton, MDA, RDN

Ingredients
Dressing

  • [70 grams] 2 feijoas
  • [5 grams] 1 tablespoon jalapeño, diced
  • [15 grams] 1 tablespoon (15 milliliters) olive oil
  • [4 grams] 1 teaspoon (5 milliliters) fresh lemon juice
  • [10 grams] 1 tablespoon (15 milliliters) water
  • [<1 gram] Pinch of salt

Chicken

  • [30 grams] 2 tablespoons (30 milliliters) olive oil
  • [20 grams] 1 tablespoon (15 milliliters) agave nectar
  • [<1 gram] Pinch of salt
  • [<1 gram] Pinch of pepper
  • [330 grams] 11½ ounces chicken breast

Salad

  • [90 grams] 4 cups romaine lettuce, rinsed and chopped
  • [65 grams] ½ cup mango, diced
  • [70 grams] ½ cup avocado, diced
  • [15 grams] ½ cup pea shoots, chopped

Directions

  1. To make dressing, cut feijoas in half, scoop out flesh and place in a blender. Add jalapeño, oil, lemon juice, water and salt, and puree until smooth. Set aside.
  2. Meanwhile, heat grill or grill pan to medium-high.
  3. Whisk oil, agave nectar, salt and pepper in a small bowl. Place chicken on grill, cover and cook for 15 minutes.
  4. Brush each side of the chicken with oil-agave mixture. Allow chicken to cook for an additional 5 minutes or until it reaches an internal temperature of 165°F (74°C). Remove chicken from grill and cut into strips.
  5. To make salad, combine lettuce, mango, avocado and pea shoots in a medium bowl. Divide salad between two plates, top each with sliced chicken and drizzle both with 1 tablespoon feijoa dressing. Serves 2.

Cooking Note

  • Choose feijoas that have an even green color and are firm to the touch. They are delicate and bruise easily, so handle with care.

Nutrition Information
Serving size: 2 cups (210 grams) salad, 3½ ounces (100 grams) chicken and 1 tablespoon (215 grams) dressing

CALORIES 461; TOTAL FAT 27g; SAT. FAT 4g; CHOL. 91mg; SODIUM 232mg; CARB. 20g; FIBER 5g; SUGARS 14g; PROTEIN 35g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in agave nectar and pea shoots not available. Assumed a “pinch” of black pepper is 0.0625 grams.

Originally published at foodandnutrition.org