Chicken Pastor Salad with Avocado Vinaigrette

Gluten Free
Health score
50%
Chicken Pastor Salad with Avocado Vinaigrette
45 min.
8
643kcal

Suggestions


If you're craving a fresh, flavorful dish that's packed with protein and vibrant ingredients, look no further than our Chicken Pastor Salad with Avocado Vinaigrette. This gluten-free delight is not only visually stunning with its colorful medley of salad greens, tomatoes, and cucumbers, but it also promises a burst of flavor that will tantalize your taste buds. Imagine succulent grilled chicken marinated in a zesty orange juice mix, complemented by the creaminess of avocado vinaigrette that ties all the elements together.

Perfectly suitable for lunch, dinner, or as a side dish at your next gathering, this salad serves 8, making it a fantastic choice for family feasts or intimate get-togethers. The addition of miniature bocconcini mozzarella balls adds a delightful creaminess, making every bite a delightful experience. Plus, with a caloric breakdown that fits seamlessly into many dietary preferences, you can enjoy this dish without guilt.

Whether you’re enjoying a sunny day by the grill or preparing a satisfying meal to share, the Chicken Pastor Salad with Avocado Vinaigrette is sure to become a favorite. It’s not just a meal; it’s a celebration of flavors and a way to enjoy wholesome ingredients. Get ready to impress your guests and family alike with this exquisite dish that is as nutritious as it is delicious!

Ingredients

  • 3.5 ounce annatto seed paste () (achiote)
  • servings avocado vinaigrette 
  • 3.5 pounds skinned and boned chicken breast halves 
  • medium cucumber thinly sliced
  • pint grape tomatoes 
  • 0.3 cup honey 
  • 12 cups salad greens mixed
  • 16  mozzarella balls fresh miniature (bocconcini)
  • cup orange juice 
  • 0.3 cup rice vinegar 
  • servings sesame seed 

Equipment

  • bowl
  • grill

Directions

  1. Combine first 4 ingredients in a small bowl.
  2. Place chicken in a large zip-top freezer bag.
  3. Pour orange juice mixture over chicken. Seal and chill 8 hours, turning occasionally.
  4. Remove chicken from marinade, discarding marinade.
  5. Grill chicken, covered with grill lid, over medium-high heat (350 to 40
  6. about 15 minutes or until done, turning once. Cool completely; cover and chill at least 1 hour. Slice chicken into strips, and sprinkle with sesame seeds.
  7. Combine salad greens, tomatoes, cucumber, and mozzarella, tossing well. Top with chicken strips, and serve with Avocado Vinaigrette.

Nutrition Facts

Calories643kcal
Protein34.58%
Fat49.02%
Carbs16.4%

Properties

Glycemic Index
35.28
Glycemic Load
7.92
Inflammation Score
-9
Nutrition Score
37.430000051208%

Flavonoids

Cyanidin
0.33mg
Epicatechin
0.37mg
Epigallocatechin 3-gallate
0.15mg
Eriodictyol
0.05mg
Hesperetin
3.7mg
Naringenin
1.07mg
Kaempferol
0.05mg
Myricetin
0.09mg
Quercetin
0.42mg

Nutrients percent of daily need

Calories:642.92kcal
32.15%
Fat:36.06g
55.48%
Saturated Fat:7.82g
48.88%
Carbohydrates:27.14g
9.05%
Net Carbohydrates:18.53g
6.74%
Sugar:13.89g
15.43%
Cholesterol:147.17mg
49.06%
Sodium:297.79mg
12.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:57.24g
114.48%
Vitamin B3:23.63mg
118.13%
Vitamin B6:1.93mg
96.48%
Selenium:67.08µg
95.82%
Vitamin C:50.76mg
61.53%
Phosphorus:567.94mg
56.79%
Potassium:1601.91mg
45.77%
Vitamin B5:4.47mg
44.72%
Folate:140.8µg
35.2%
Fiber:8.61g
34.45%
Copper:0.67mg
33.54%
Calcium:321.65mg
32.17%
Magnesium:128.5mg
32.12%
Vitamin A:1460.64IU
29.21%
Manganese:0.56mg
27.99%
Vitamin K:27.91µg
26.58%
Vitamin B2:0.41mg
24.06%
Vitamin B1:0.33mg
22.19%
Vitamin E:2.81mg
18.71%
Zinc:2.72mg
18.13%
Iron:3.15mg
17.5%
Vitamin B12:0.4µg
6.61%
Vitamin D:0.2µg
1.32%
Source:My Recipes