Grilled chicken with avocado cucumber salad

With summer weather finally here, I really didn’t feel like having a heavy meal for dinner with carbs tonight.  So I decided to make this light refreshing salad.  This salad was actually found in one of our cook book collections from a book called Food Network Kitchen Favorite recipes.  We hope you enjoy this salad as much as we did.  The grilled chicken tasted well and the tartness from the lemon dressing complimented the tomatoes, cucumber along with the avocado.   We slightly modified the recipe to adjust with the ingredients we had on inventory in the house.

Ingredients:

4 thin cut chicken breasts

1 tsp coriander powder

salt (as desired)

pepper (as desired)

3 mini cucumber with peel coarsely chopped

1 cup of mini heirloom tomato

1 tsp grated lemon zest

1/2 lemon (fresh squeezed juice)

1/2 tsp Himalayan salt (or any other salt)

pinch cayenne pepper

pinch of fresh thyme leaves

1 ripe avocado

Directions:

1. Prepare the above listed vegetables by cutting the cucumbers, tomatoes, lemon zest according and set aside for assembling the salad with the chicken later.

2. For the chicken, you will need to lightly season the chicken with coriander, salt and pepper to taste.

3. Grill the chicken in batches of 2, turning once until cooked through which takes about 2 minutes per side.

4. For the salad, toss the cucumber, tomatoes, thyme, lemon zest and juice, salt, and cayenne pepper in a serving bowl. Halve the avocado, press a knife into the pit, twist and lift out.  Spoon the flesh of the avocado into the the salad; gently toss and combine.

5. Set aside some plates and spoon some salad over the chicken on each server plate. Enjoy!

Grilled chicken with avocado cucumber salad

Yield: 2 Servings

Ingredients:

4 thin cut chicken breasts

1 tsp coriander powder

salt (as desired)

pepper (as desired)

3 mini cucumber with peel coarsely chopped

1 cup of mini heirloom tomato

1 tsp grated lemon zest

1/2 lemon (fresh squeezed juice)

1/2 tsp Himalayan salt (or any other salt)

pinch cayenne pepper

pinch of fresh thyme leaves

1 ripe avocado

Directions:

1. Prepare the above listed vegetables by cutting the cucumbers, tomatoes, lemon zest according and set aside for assembling the salad with the chicken later.

2. For the chicken, you will need to lightly season the chicken with coriander, salt and pepper to taste.

3. Grill the chicken in batches of 2, turning once until cooked through which takes about 2 minutes per side.

4. For the salad, toss the cucumber, tomatoes, thyme, lemon zest and juice, salt, and cayenne pepper in a serving bowl. Halve the avocado, press a knife into the pit, twist and lift out. Spoon the flesh of the avocado into the the salad; gently toss and combine.

5. Set aside some plates and spoon some salad over the chicken on each server plate. Enjoy!