Chicken Avocado Tortilla Toast
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 5g||25%|
|Total Carbs 16g||5%|
|Dietary Fiber 4g||16%|
|Vitamin A 35%|
|Vitamin C 110%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/3 cupred wine vinegar
2 tspdried oregano
1 tspStone Ground or Dijon mustard
1/4 tspblack pepper
2/3 cupolive oil
8 asparagus spears cut into 2-inch pieces
1 pint cherry tomatoes
1 medium zucchini, halved lengthwise and sliced into ½ inch thick rounds
1 medium yellow squash, halved lengthwise and sliced into ½ inch thick rounds
1 medium sweet onion, sliced into rings
1 red bell pepper, sliced into 1-inch thick strips
1/2 cupfeta cheese, crumbled
2 tbspfresh basil, sliced into ribbons
In a large measuring cup, whisk together the red wine vinegar, dried oregano, mustard, sugar, salt and black pepper. While continuing to whisk, slowly drizzle in the olive oil until well combined.
Heat an outdoor grill with a vegetable basket or grill pan to medium high heat. Spoon 4 tablespoons of vinaigrette over the chicken strips and let marinate while grilling the vegetables. Toss the vegetables with 4 tablespoons of the vinaigrette and place in the grill basket. Grill the vegetables until tender and charred, about 6 to 8 minutes. Transfer to a platter and keep warm.
Place the chicken strips in the grill basket and grill for 5 to 7 minutes until cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer chicken to the vegetable platter.
Drizzle the remaining vinaigrette over the Grilled Chicken and Vegetables. Sprinkle with feta cheese and fresh basil. Serve warm or room temperature with fresh bread.
Grilled Chicken and Vegetable Basket SaladAdd Your Comment