Honey-Lime Chicken Salad with Tomato and Avocado
by:
Grill-roast the peppers and peel them so they would be sweet and tender. Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4-6
4 boneless, skinless chicken breast halves (6-8 ounces each)
2 ripe Hass avocados
1 tablespoon fresh lime juice
1 pint cherry tomatoes, cut into halves (or quarters if large size)
1 tablespoons minced fresh chives
MARINADE:
3 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 478
- Total Fat: 29.5 g
- Saturated Fat: 11.4 g
- Trans Fat: 0 g
- Cholesterol: 108.9 mg
- Sodium: 506 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 7.8 g
- Sugars: 7.3 g
- Protein: 39 g
preparation
1. To make the marinade: In a small bowl, whisk the marinade ingredients until the honey is dissolved.
2. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place the bag in a bowl and refrigerate for 1 to 2 hours, turning occasionally.
3. Remove the chicken from the bag and discard the marinade. Grill over Direct Medium heat until the juices run clear and the meat is no longer pink in the center, 10 to 12 minutes, turning once. Remove from the grill and let rest for 2 to 3 minutes before cutting into 1/2-inch pieces.
4. Scoop the avocado flesh onto a cutting board and cut into 1/2-inch pieces. Immediately put the avocado in a large mixing bowl and toss with the lime juice. Add the chicken, tomatoes, and chives. Mix well. Adjust the seasoning to your taste. Serve at room temperature or slightly chilled.
0
comments