Preparation / Directions:
In a jar with tight fitting lid, combine all dressing ingredients; shake well. Set aside.
Heat broiler. In small bowl stir together butter, horseradish, 2 teaspoons mustard and ground red pepper. Brush chicken breasts with butter mixture. Place on greased broiler pan. Broil 4-6 inches from heat, turning and basting with butter mixture, until chicken is no longer pink (10-12 minutes)
Meanwhile, in large bowl combine all salad ingredients except avocados. Shake dressing well. Pour 1/3 cup dressing over salad; toss gently to coat.
To serve, divide salad among 4 individual plates. Slice each chicken breast half into 1/2 inch slices; place slices alternately with avocado slices on top of salad mixture. Serve with additional dressing, if desired.
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