Chicken-Avocado Salad with a Sesame-Mint Dressing

Chicken-Avocado Salad with a Sesame-Mint Dressing
  • Prep Time: 25
  • Total Time: 60
  • Servings: 4-6

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About this Recipe

Creamy avocado, sesame-soy chicken strips and crispy Romaine laced with plump raisins, juicy tomatoes and a punch of red onion. Tossed together with a fresh mint and sesame dressing this salad is full of delightful bursts of flavour and texture.


3 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
3 tbsp (45 mL) Sesame oil
2 tbsp (30 mL) Honey
2 tbsp (30 mL) Soy sauce
1 Head Romaine lettuce, torn into bite-size pieces
1 cup (250 mL) Cherry tomatoes, halved
½ Small red onion, thinly sliced
¼ cup (60 mL) Raisins
2 Ripe avocados, sliced, divided
2 tbsp (30 mL) Sesame seeds, toasted
2 tbsp (30 mL) Rice vinegar
2 tbsp (30 mL) Vegetable oil
1 tbsp (15 mL) Soy sauce
2 tbsp (30 mL) Lime juice
1 tbsp (15 mL) Honey
1 Clove garlic, minced
1 tsp (5 mL) Sesame oil
2 tbsp (30 mL) Chopped fresh mint
Salt and pepper


PREHEAT oven to 375°F (190°C). Line a baking sheet with parchment paper.

COMBINE sesame oil, honey and soy sauce in a large bowl. Add chicken breasts and massage to coat. Refrigerate for at least 20 minutes.

PLACE chicken on prepared baking sheet and cook in preheated oven for 20-22 minutes or until internal temperature reaches 165°F (74°C). Cool slightly and slice. Set aside.

WHISK together all salad dressing ingredients in a small bowl.

TOSS lettuce, tomatoes, onion, raisins, half the avocado, half the chicken slices and half the dressing in a large salad bowl. Top with remaining chicken and avocado slices. Sprinkle with sesame seeds and drizzle with salad dressing. Serve immediately.


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