Grilled Chicken and Avocado Salad

Instructions

1. Step 1

   In a sealable container, stir together 1 tbsp (15 ml) olive oil, 15 ml lime juice, the garlic, cumin, ½ tsp (3 gr) salt, and 1 gr black pepper. Coat the chicken in the marinade, cover, and refrigerate for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 600.0 gr Chicken Breast, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 15.0 ml Lime Juice, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: Sealable container

2. Step 2

   Preheat the grill to medium heat.

   Timer: 5 min (fixed)

   Cookware: grill

3. Step 3

   Remove the chicken from the marinade and discard the marinade. Grill until browned and the thickest part reaches 74°C, turning once.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

4. Step 4

   Transfer the chicken to a clean cutting board, rest it for 5 minutes, then slice it across the grain.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

5. Step 5

   Whisk the remaining 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lime juice, ½ tsp (3 gr) salt, and 1 gr black pepper in a large mixing bowl.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 30.0 ml Lime Juice, 45.0 ml Olive Oil, 3.0 gr Salt

   Cookware: mixing bowl, whisk

6. Step 6

   Add the romaine, tomatoes, cucumber, red onion, cilantro, and avocado to the dressing. Toss gently until evenly coated.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Avocado, 15.0 gr Cilantro, 1.0 piece Cucumber, 80.0 gr Red Onion, 300.0 gr Romaine Lettuce, 250.0 gr Tomato

   Cookware: mixing bowl

7. Step 7

   Divide the salad among four plates, top with the sliced grilled chicken, and serve immediately.