Citrus Chicken Salad with Avocado

• Gluten free
• Paleo

• Meat

  • 2 Chicken thighs, boneless skinless

• Produce

  • 1 Avocado, large
  • 1 tsp Garlic
  • 2 tbsp Herbs, fresh
  • 1 Lemon
  • 1 Lime
  • 1/4 cup Onion, small
  • 1 Orange, medium
  • 1 Red pepper bell pepper
  • 3 cups Romaine lettuce
  • 2 Tangerines

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on africanbites.com

Description

Ingredients

• 1 medium Orange
• 1 Lemon
• 1 Lime
• 1 teaspoon minced garlic
• ¼ cup small diced onion
• ½ -1 teaspoon cumin
• ¼ cup olive oil
• 1 Tablespoon honey
• 2 Tablespoons fresh herbs (cilantro or parsley)
• Salt and pepper to taste
• 2-3 boneless, skinless chicken thighs
• 3-4 cups chopped Romaine lettuce
• 1 large Avocado sliced
• 2 or more Tangerines peeled
• 1 red pepper bell pepper sliced

Directions

• Squeeze out juice from orange, lemon and lime into a non- reactive pan. Add cumin, honey,garlic,onion, oil and herbs. Whisk everything together then lightly salt and pepper to taste.Mix well to combine , adjust for seasoning. Refrigerate until ready to use.
• Season chicken with salt and pepper then Marinade chicken thighs with about ⅔ of the marinade make sure to coat both sides.
• Marinade for about for about 30 minutes and up to 4hours in the fridge.
• Heat grill pan or skillet . Coat with cooking oil or spray add the bell pepper and cook for about 3 minutes. Remove from the pan , and set aside. Lightly wipe pan.
• Coat pan with cooking spray. Add chicken to pan; grill for about 8 or more minutes on each side or until done. Place chicken on a cutting board. Cut chicken into ¼-inch-thick slices or desired shapes.
• In a large plate arrange romaine lettuce, grill chicken, sliced avocados, Tangerines and bell pepper. Serve with bread and the remaining citrus dressing on the side.