Grilled Chicken with Avocado Ranch and Black Bean, Avocado Corn Salsa Pockets Recipe
Serve this zesty grilled chicken sandwich as directed in a pita pocket or on a bed of romaine lettuce for a southwestern style salad.
- 2 whole wheat pita pockets or whole wheat buns
- 1 large grilled boneless chicken breast, cut in half
- Lime juice, to taste
- Avocado Ranch Dressing to taste (see recipe below)
- Black Bean, Avocado Corn Salsa to taste
Avocado Ranch Dressing (Yields approximately 1 ½ cup)
- 1⁄4 cup mayonnaise
- 1⁄2 cup nonfat sour cream
- 1⁄2 ripe, Fresh Hass Avocado
- 1⁄2 tsp. chopped green onion
- 1⁄2 tsp. dried parsley
- 1⁄4 tsp. garlic salt
- 1⁄4 tsp. onion powder
- 1⁄8 tsp. ground black pepper
- 1⁄4 tsp. dried dill weed, optional
- Assemble grilled chicken inside the pita pocket and add squirt of lime juice to taste.
- Drizzle Avocado Ranch Dressing on both sides of the pita pocket. Top with Black Bean, Avocado Corn Salsa to desired amount.
- Blend ingredients together in a food processor
For vegetarian preparation, serve with your favorite tofu or black bean burger grilled to your liking in place of the grilled chicken.
Serve with an ice cold beer.
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Printed from AvocadoCentral.com on