Chicken and Avocado Salad with Lime

Instructions

1. Step 1

   Juice the limes into a small bowl. Whisk in the garlic, honey, cumin, 2 tbsp (30 ml) olive oil, ½ tsp (3 gr) salt, and 1 gr black pepper to make the dressing.

   Ingredients used: 1.0 gr Black Pepper, 4.0 gr Garlic, 2.0 gr Ground Cumin, 15.0 gr Honey, 2.0 piece Lime, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: small bowl, whisk

2. Step 2

   Pat the chicken dry and season it evenly with the remaining ½ tsp (3 gr) salt and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 600.0 gr Chicken Breast, 3.0 gr Salt

   Cookware: cutting board

3. Step 3

   Heat a large skillet over medium heat and add the remaining 1 tbsp (15 ml) olive oil. Cook the seasoned chicken, turning once, until browned and the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: instant-read thermometer, large skillet, tongs

4. Step 4

   Transfer the chicken to a clean cutting board, rest it, and then slice it across the grain.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

5. Step 5

   Combine the romaine lettuce, cherry tomatoes, red onion, and cilantro in a large mixing bowl.

   Ingredients used: 250.0 gr Cherry Tomato, 20.0 gr Cilantro, 80.0 gr Red Onion, 200.0 gr Romaine Lettuce

   Cookware: Large Mixing Bowl

6. Step 6

   Add the avocado and lime dressing to the salad and toss gently. Divide among four plates and top with the sliced chicken.

   Ingredients used: 2.0 piece Avocado

   Cookware: Large Mixing Bowl