Grilled Chicken and Avocado Vege Combo Salad

Ingredients (Serves 2)

  • 6 cherry tomatoes (54g), quartered
  • 1/4 red onion (35g), thinly sliced and soaked in water
  • 1/4 pack baby leaf greens (13g)
  • 1 avocado (140g), thinly sliced
  • 2 small boneless chicken thighs
  • 160g cooked rice
  • Salt and pepper, to taste (for seasoning chicken)
  • Salad oil, as needed

  • Kewpie CobbSalad Dressing, to taste
  • 1 pack Salad Club 10-ingredient mixed beans and grains (40g)

Instructions

  1. Quarter the cherry tomatoes. Thinly slice the red onion and soak in water to mellow the flavor, then drain. Slice the avocado thinly lengthwise.
  2. Season the chicken thighs with salt and pepper. Heat oil in a frying pan and grill the chicken skin-side down until golden. Flip and cook through on low heat. Let rest slightly, then slice into bite-sized pieces.
  3. Mix the cooked rice with the 10-ingredient beans and grains in a bowl.
  4. Arrange baby greens on a plate, then top with the vegetables, grilled chicken, and rice blend. Finish with a drizzle of Kewpie CobbSalad Dressing.

Tips

  • To prep the avocado, slice around the pit, twist, remove the pit, and peel before slicing thinly.

About This Recipe

This vege combo salad balances grilled chicken, fresh vegetables, and grains in one dish. Kewpie CobbSalad Dressing adds a spicy finish that pairs especially well with avocado and tomatoes.

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