Weeknight Meal Recipe: Grilled Chicken Salad with Chunky Guacamole

Grilled Chicken Salad with Chunky Guacamole

This dish is one our favorite Spring time meals, it's light, quick to make and packed full of flavor.  

Serves: 4

    •    4 x 6 oz chicken breasts (deboned and skin off)
    •    2 tbsp of olive oil
    •    1 small bunch of thyme (leaves stripped)
    •    Salt
    •    Pepper
    •    2 ripe avocadoes (halved, stoned and peeled)
    •    1 lime (juice squeezed)
    •    1 small bunch of cilantro
    •    1 small red onion (chopped)
    •    1 1/2 cups of ripe cherry tomatoes
    •    1 cup of mixed greens
    •    1 bunch of arugula
    •    1 lime (juice squeezed)
    •    1 Tbsp of honey
    •    1 Tsp of wholegrain mustard

Step 1: On a chopping board, scatter the thyme leaves and drizzle with olive oil, sprinkle with salt and pepper. Place your chicken breast on a seperate board, cover with cling film and using a thick based frying pan bash them until they're around 1/2 and inch thick.

Step 2: Score the breasts a few times and then roll them around in the thyme seasoning, coating evenly, grill them on a hot griddle pan for roughly 3-minutes a side, remove from the heat, cover with foil and allow a few minutes to rest.

Step 3: On a clean chopping board add the cilantro, tomatoes, red onion and roughly chop them into a chunky salsa, adding lime juice and salt to taste.

Step 4: Add the avocados to a small bowl and mash them together, season with a little salt, pepper and dash of lime juice to stop them turning brown.

Step 5: Place the lime juice, mustard and honey into a small glass jar, shake it up until the contents are mixed together into a light honey mustard dressing.

Step 6: Remove the foil from the rested chicken and cut each breast into slices, plate them up with a side of the chunky salsa, top with the guacamole and served with a side salad of rocket topped with mixed greens and drizzled in the honey mustard dressing.


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