Grilled Chicken And Avocado Salad Recipe

Marinate

Pat chicken dry. In a small bowl combine 1 tbs olive oil, lime zest, 1 minced garlic clove, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt and 1/2 tsp black pepper. Rub mixture evenly over chicken breasts. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil grates. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice chicken thinly across the grain.

Preheat oven to 400°F (200°C) if baking; otherwise heat a skillet with 2 tbs vegetable oil for frying. Stack tortillas and cut into 1/4-inch strips. If baking, toss strips with 2 tbs olive oil and 1 tsp kosher salt on a rimmed baking sheet and spread in a single layer. Bake 8–10 minutes, tossing halfway, until crisp and lightly browned. If frying, crisp strips in hot oil in batches 1–2 minutes until golden, drain on paper towels and sprinkle with salt.

In a jar or bowl combine 1 cup fresh orange juice, 2 tbs fresh lime juice, 2 tbs honey, 3 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp salt and 1 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust sweetness or acidity by adding more honey or lime juice as desired.

Whisk together 3 tbs peanut butter, 2 tbs rice vinegar, 1 tbs soy sauce, 1 tbs warm water (add more to reach desired consistency), 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tbs lime juice and 1 tsp red pepper flakes (optional). Adjust thickness with additional warm water or olive oil; vinaigrette should be pourable but slightly thick.

In a large bowl combine 6 cups mixed salad greens, 1 cup julienned carrots, 1 cup halved cherry tomatoes and 1 cup loosely packed cilantro leaves. Gently toss with about 3–4 tbs of the Citrus-Honey Dressing to lightly coat (reserve remaining dressing for serving).

Slice the avocado just before serving: halve, remove pit, score flesh in a crosshatch, then scoop out and add to the greens. Place sliced grilled chicken over the salad. Drizzle 1–2 tbs peanut vinaigrette over the chicken and salad or serve vinaigrette on the side for guests to add. Top with crisp tortilla strips and serve with lime wedges.