Grilled Chicken Salad with Avocado

Instructions

1. Step 1

   Whisk 3 tbsp olive oil with the lemon juice, Dijon mustard, honey, garlic, salt, and 1 gr black pepper until emulsified.

   Ingredients used: 10.0 gr Dijon Mustard, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 10.0 gr Honey, 45.0 ml Lemon Juice, 45.0 ml Olive Oil, 4.0 gr Salt

   Cookware: small bowl, whisk

2. Step 2

   Chop the romaine, halve the tomatoes, slice the cucumber, and thinly slice the red onion. Combine them in a mixing bowl.

   Ingredients used: 250.0 gr Cherry Tomato, 1.0 piece Cucumber, 80.0 gr Red Onion, 300.0 gr Romaine Lettuce

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Preheat the grill over medium heat.

   Timer: 5 min (fixed)

   Cookware: grill

4. Step 4

   Place the chicken on a plate and coat it with 1 tbsp (15 ml) olive oil, ⅜ tsp (2 gr) salt, and 1 gr black pepper.

   Ingredients used: 4.0 piece Chicken Breast, 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: plate

5. Step 5

   Grill the chicken for 5 to 7 minutes per side, turning once, until the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

6. Step 6

   Transfer the chicken to a cutting board and let it rest.

   Timer: 5 min (fixed)

   Cookware: cutting board, tongs

7. Step 7

   Halve and pit the avocados, remove the flesh, and slice it. Add it to the salad, pour over the prepared dressing, and toss gently.

   Ingredients used: 2.0 piece Avocado

   Cookware: Chef Knife, cutting board, mixing bowl

8. Step 8

   Slice the rested chicken and arrange it over the dressed salad. Serve immediately.

   Cookware: Chef Knife, cutting board