Pesto Chicken with Avocado and Orzo. Grilled Cajun chicken mixed with a homemade Thousand Island vinaigrette, romaine lettuce, roasted peppers, and avocado. So, how to make sumo salad pesto chicken and avocado recipe?
This orzo is easy to prepare, flavorful, filling, and relatively nutritious. Enjoy this dish for dinner and brunch the next day. Or serve it to your guests at your next backyard barbecue.
Sumo Salad Pesto Chicken And Avocado Recipes
Sumo Salad, renowned for its innovative and fresh salads, offers a recipe that is not only delectable but also healthy. This salad incorporates the crispness of mixed greens, the creaminess of ripe avocados, the savory deliciousness of grilled chicken, and the robust flavors of homemade pesto.
Time
- Preparation Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
FOR dressing
- 3/4 cup olive oil (THIS is the organic brand I prefer)
- 1/4 cup balsamic vinegar (or any citrus or vinegar of your choosing)
- 1/2 tsp dried basil
- 1 clove of minced garlic
- pepper and salt for taste
In Pesto
- 1 large bundle of leaf-only fresh basil
- 1/2 clove of garlic
- 1/3 cup olive oil
- 1/4 teaspoon natural sea salt
- a quarter of a cup of pine nuts, macadamia nuts, hemp seeds, or pumpkin seeds
For Salad
- 4 skinless, boneless chicken thighs
- 1 tablespoon melted butter, ghee, or your preferred fat or oil.
- 2 crushed garlic cloves
- 1/4 teaspoon salt
- 5 cups of romaine lettuce, shaved thinly
- 1 peeled and cut avocado
- 1 cup halved cherry tomatoes
- 1/4 cup pine nuts (in this fashion)
- basil sprigs, sliced thinly
- Cooking Method: Prevent your display from turning off
Instruction
Here are the steps to make this amazing recipe for your family and friends:
1. To make dressing: Mix all seasoning ingredients in a glass jar, secure the lid, and mix vigorously. Put away.
2. To Make Pesto:
- Place basil leaves and garlic cloves in a food blender and process until a paste forms.
- Continue processing while adding olive oil and salt until smooth.
- Add pine nuts, macadamia nuts, hemp seeds, or pumpkin, and pulverize to the desired texture.
3. For Chicken: Drizzle melted fat of choice, minced garlic, and salt over chicken thighs. Stir to saturate evenly. Reduce grill temperature to medium after preheating. Place the thighs on the grill and cook each side until browned and fully cooked. Remove cooked food from the grill and place in a dish. Drizzle on a quarter cup of pesto, combine, and put aside.
4. To Assemble Salad: Place Lettuce on a large plate or bowl with salad. Chicken segments are placed atop the dish. Add tomato slices, avocado, and pine nuts to the salad. Garnish with basil segments. Drizzle vinaigrette over the salad. Serve and delight!
Cooking Tips:
There are two keys to making this recipe homemade chicken salad recipe pop:
1. Rotisserie Chicken: Insider Secret! Use rotisserie chicken, which eliminates the need for preparation and is already moist and flavorful for the best possible outcome.
- Poaching chicken is a quick process, but I prefer the convenience of rotisserie chicken. Plus, it has an incredible texture!
2. Pesto Sauce: The pesto sauce is the dish’s star and provides the majority of the flavor, so use a brand you’ve used before or stay with your homemade Basil Pesto.
- Discuss the straightforward ingredients required for this easy, five-star chicken salad recipe.
How To Store Leftover Sumo Salad Pesto Chicken And Avocado Recipe?
It is essential to store leftover Sumo Salad Pesto Chicken and Avocado Recipe to preserve its freshness and flavor. Here’s how to appropriately keep it:
1. Use an Airtight Container: Place the remaining salad in a container with a tight seal. Ensure the container is spotless and dry to prevent the accumulation of moisture, which can result in wilting.
2. Separate Components: Whenever feasible, separate each component. Keeping the chicken, avocado, and pesto sauce in different containers will prevent the vegetables from becoming soggy.
3. Refrigerate Promptly: Immediately place the airtight container(s) in the refrigerator. The sooner it is refrigerated, the longer it will maintain its freshness.
4. Keep It Cold: Place the salad on the coldest refrigerator shelf, typically the bottom shelf. It helps maintain a consistent, frigid temperature.
5. Consume promptly: Sumo Salad is finest when consumed promptly. Drinking leftovers within 1–2 days is recommended to ensure quality and freshness.
6. Reassemble with Care: If you intend to consume leftover salad, reassemble it before serving. It will aid in maintaining the texture and flavor of the ingredients.
7. Refreshing the Greens: If the greens have become slightly wilted, you can restore them by placing them in a basin of ice water for a few minutes before reassembling the salad.
Remember that while the salad is safe to ingest within one to two days, its texture and quality may diminish. The best way to appreciate the flavors and textures of this delectable Sumo Salad Pesto Chicken and Avocado Recipes is to consume it fresh.
Why You’ll Enjoy This Recipe
Here are some compelling arguments for adopting this recipe for Sumo Salad:
- Nutrient-rich: It contains vitamins, minerals, protein, and healthful fats.
- Balanced: The combination of protein, healthy fats, and vegetables results in a balanced meal.
- Flavor Explosion: The combination of pesto, avocado, and chicken produces a flavor eruption that tantalizes the palate.
- Quick and Easy: This recipe is fast and straightforward, resulting in an ideal choice for hectic days.
- Customizable: You can personalize it by adding your preferred ingredients, such as almonds, seeds, or roasted vegetables.
The recipe for Sumo Salad with Pesto Chicken and Avocado is a blend of flavors that will delight your taste buds and nourish your body. This versatile entrée can be a main course or a side salad. Whether you’re a salad fanatic or just searching for a tasty and nutritious meal, this dish is a must-try. So, proceed to the kitchen, gather the necessary ingredients, and enjoy this delectable dish.
Thank you for reading……
