We're somewhere between the end of summer salad season and the upcoming fall cozy-feeling recipes, but I am still sharing some of my favorite nutritious salads to use up all our garden vegetables. This recipe is another long-time favorite, my Mom found it and shared it with me. I love that it's made with all fresh, healthy ingredients including protein from the chicken and good fats from the avocado and olive oil.
There is something so refreshing about the lime-chicken-avocado combo, and then this from the honey. It's a nice healthy dinner on a weeknight, though it is good again as a leftover the next day.
Ingredients:
1/2 c fresh squeezed lime juice
1/4 c olive oil
2 T honey
4 (4oz) boneless chicken breasts
1 ripe avocado, peeled, pitted and sliced
1 cup grape tomatoes, chopped
1/2 cup cucumber peeled, seeded and chopped
1/4 c fresh basil, chopped
salt + pepper to taste
1/4 t cayenne pepper (opt)
In a small bowl, whisk together the lime juice, olive oil, honey, salt (to taste) and cayenne. Pour half over the chicken in a resealable plastic bag, saving the rest of the mixture for later. Seal the bag, and place it in the fridge for at least 1 hour.
Coat grill rack with non-toxic spray, and preheat to medium. Remove chicken and discard marinade. Grill 8 to 10 min per side until tender and cooked to 170 degrees. Chop into pieces.
Combine chicken, avocado, tomatoes, and cucumber in a salad bowl, and then toss well with the basil and reserved lime mixture. Serve immediately.
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