A light and refreshing meal that combines vibrant flavors, featuring lime-marinated chicken grilled to perfection, served atop a bed of fresh greens and creamy avocado.
1/4 cup fresh lime juice (about 2 limes), freshly squeezed
2 tablespoons olive oil, extra virgin recommended
2 cloves garlic, minced
1 teaspoon cumin, ground
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper, freshly cracked
6 cups mixed greens (spinach, arugula, and romaine), washed and dried
2 ripe avocados, sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup cilantro, chopped (optional)
1/4 cup honey, for dressing
1/4 cup fresh lime juice, for dressing
1/4 cup olive oil, for dressing
1 clove garlic, minced, for dressing
Salt and pepper to taste, for dressing
Instructions
In a bowl, whisk together honey, lime juice, olive oil, minced garlic, cumin, salt, and black pepper until well blended.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
Preheat your grill to medium-high heat (about 375°F to 450°F).
Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
While the chicken is resting, assemble the salad. In a large bowl, combine mixed greens, sliced avocados, cherry tomatoes, red onion, and cilantro (if using). Toss gently.
In a small bowl, whisk together honey, lime juice, olive oil, minced garlic, and season with salt and pepper to taste.
Slice the grilled chicken and place it on top of the salad. Drizzle with the honey lime dressing before serving.
