Combine first 6 ingredients in a blender or a bowl. Process until well mixed. Divide in half, placing half in a medium bowl and the other half in the fridge.

Add the chicken breast halves to the marinade in the bowl, tossing to coat. Cover with plastic wrap and place in fridge to marinate, preferably overnight.

When ready to serve, preheat broiler. Place chicken pieces on a foil covered or sprayed broiler pan, about 3–4 inches (7–10 cm) from the heat. Broil both sides until tender (about 4–5 minutes each side). Discard the remaining marinade the chicken was sitting in.

Meanwhile, combine half the marinade from the fridge with the sour cream and the chunks of avocado and blend until smooth. Empty washed greens onto a large bowl and toss with desired amount of avocado dressing. Place tossed greens on 6 cold dinner plates; add some black olives and two cherry tomatoes to each plate. When the chicken is done, slice each piece and arrange on top of the greens. Serve with fresh baguette slices or rolls from our bakery.

Note

Any leftover dressing keeps in the fridge for up to a week to use on other salads and as a dressing for various sandwiches.


This salad makes a complete meal when served with a whole wheat pita half or fresh roll. Did you know that avocados provide a healthy fat — monounsaturated fat. Avocados are a rich source of folic acid, vitamin A and potassium. Avocados have more protein than any other fruit — approximately 2 grams in a medium avocado.