Grilled Chicken Guacamole Chopped Salad

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 4 Avocados, firm ripe pitted and peeled
  • 1 cup Cherry tomatoes
  • 1/4 cup Cilantro, fresh leaves
  • 1/2 tsp Coriander, ground
  • 2 cloves Garlic
  • 6 Green onions
  • 5 cups Iceberg lettuce
  • 1 tbsp Jalapeno chile

• Condiments

  • 3 tbsp Lime juice, fresh

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1/2 cup Queso fresco cheese

Found on tablespoon.com

Description

Ingredients

• 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

Directions

• 1 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.
• 2 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.
• 3 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.
• 4 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.

Nutrition