Grilled Chicken Guacamole Chopped Salad
Ever feel torn between ordering a salad or splurging on a more indulgent appetizer? No need to choose when you can have this grilled guacamole and chopped chicken salad combo!
Ingredient
- 2 boneless skinless chicken breasts (6 oz each)
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 firm ripe avocados, halved, pitted and peeled
- 6 green onions
- 3 tablespoons fresh lime juice
- 1 tablespoon finely chopped jalapeño chile
- 2 cloves garlic, finely chopped
- 5 cups chopped iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled queso fresco cheese (2 oz)
- 1/4 cup finely chopped fresh cilantro leaves
Direction
- Heat gas or charcoal grill. Rub chicken breasts with 2 teaspoons of the olive oil, 1/2 teaspoon of the salt, the chili powder, cumin and coriander. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes; dice.
- Brush avocados and green onions with 2 tablespoons of the olive oil. Place avocados cut sides down on grill over medium heat. Cover grill; cook avocados 5 to 10 minutes, turning once, until grill marks form and avocados soften. Grill green onions 30 to 60 seconds, turning once, until grill marks form. Transfer to cutting board; let cool about 5 minutes or until cool enough to cut. Dice avocados; thinly slice green onions.
- Meanwhile, in medium bowl, beat remaining 1/3 cup olive oil, the lime juice, jalapeño, garlic and remaining 1/2 teaspoon salt with whisk. Reserve 2 tablespoons of the vinaigrette in small container. Add avocados to the medium bowl of remaining vinaigrette, and toss to coat.
- On large serving platter, place lettuce. Drizzle lettuce with reserved 2 tablespoons vinaigrette. Top lettuce with chicken, avocados, green onions, tomatoes and cheese, arranged in rows. Sprinkle with cilantro.
