Grilled Chicken with Avocado Cucumber Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
4 boneless and skinless chicken breasts, about 2 pounds |
1 tablespoon extra-virgin olive oil |
1 teaspoon ground coriander |
kosher salt and freshly ground black pepper |
1 kirby cucumber with peel, coarsely chopped |
1 cup grape or cherry tomatoes and/or yellow pear tomatoes, halved |
1/4 red onion, diced |
1 tablespoon chopped fresh tarragon |
1 teaspoon grated lemon zest (about 1/2 lemon) |
freshly squeezed juice half a lemon (1 to 2 tablespoons) |
1/2 teaspoon kosher salt |
pinch cayenne pepper |
1 ripe hass avocado |
Directions:
1. 1. In between 2 large sheets of plastic wrap, pound out 1 breast with the flat side of a meat mallet, until it becomes a thin piece, about 1/4- to 1/2-inch thick. Repeat with the rest of the chicken.
2. 2.Heat a grill pan or preheat an outdoor grill to medium-high. Brush chicken breasts lightly with olive oil and season with coriander, salt, and black pepper to taste. Grill chicken, in batches if necessary, turning once, until cooked through, about 2 minutes per side.
3. 3. Toss cucumber, tomatoes, onion, tarragon, lemon zest and juice, salt, and cayenne pepper in a serving bowl. Halve and pit avocado; press a knife into pit, twist, and lift out. Score flesh using a knife, and use a spoon to scoop it from skins and into salad; toss gently to combine. Serve chicken topped with salad.
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