Grilled Chicken and Avocado Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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One of my favorites to fix during the summer months. I believe this recipe originally comes from Martha Stewart. You can use either a grill pan or an outdoor grill to cook the chicken. I prefer the latter. It's best if you can prepare the day before serving. Ingredients:
vegetable oil (for grill pan) |
6 boneless skinless chicken breast halves (about 2 pounds) |
coarse salt & freshly ground black pepper |
2 cups cooked chickpeas |
3 fresh poblano peppers (seeded, deribbed and finely chopped) |
1 medium red onion (finely chopped) |
cilantro-lime vinaigrette (recipe below) |
3 ripe firm avocados (peeled, pitted and diced) |
lime wedge (for serving) |
4 sprigs fresh cilantro (for serving) |
1/2 bunch cilantro (stemmed) |
1/4 cup lime juice |
1/2 cup olive oil |
salt and pepper (to taste) |
Directions:
1. Oil a grill pan and place over high heat until hot.
2. Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken outer-side down on grill pan. Cook 4 minutes.
3. Turn and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary.
4. When chicken is cool enough to handle, cut into medium dice and transfer to a large bowl.
5. Add chickpeas, peppers, onion and vinaigrette. Toss to combine.
6. Gently fold in avocado. Serve garnished with lime wedges and cilantro.
7. Cilantro-lime vinaigrette:.
8. In a food processor, pulse cilantro until coarsely chopped. Add lime juice and pulse 10 seconds. With processor running, pour olive oil into feed tube in slow stream. Stir in salt and pepper to taste.
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