Chicken Avocado Lettuce Boats

July 10, 2017


For the Dressing:

  • 2 tsp. Lemon Dill Seasoning Mix

  • 1/4 cups Vinegar

  • 2 tsp. Water

  • 1/2 to 2/3 cups Olive Oil

  •  Juice from 1/2 a lemon

  •  Salt to taste

For the Salad:

  • 2 cups Chicken Breast, diced and cooked

  • 1 Avocado, peeled and diced

  • 3/4 cups Cherry Tomatoes, diced

  • 2 tsp. Fresh Dill Weed, chopped

  • 1/2 cups Crumbled Feta Cheese

  • Romaine Lettuce Leaves


In a small bowl whisk together all dressing ingredients and set aside. Meanwhile, add the chicken, avocado and tomato into a mixing bowl. Toss in the chopped dill and as much of the dressing as you like. Stir everything well, then fold in the feta cheese. Pile salad into the lettuce leaves. Serve at room temperature, garnished with additional dill and begin to drink, dine and unwind. Serve and enjoy!



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