Friday, June 5, 2009

Honey-Lime Chicken Salad with Tomato and Avocado

With the hot days of a Texas summer already starting, I have been using my grill to cook some cool dishes. This is a great cool dish for a summer outdoor meal. I hope you enjoy it.

Prep time: 30 minutes
Marinating time: 1 to 2 hours
Grilling time: 10 to 12 minutes

Marinade
3 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper

4 boneless, skinless chicken breast halves, 6 to 8 ounces each
2 ripe Hass avocados
1 tablespoon fresh lime juice
1 pint cherry tomatoes, cut into halves (or quarters if large size)
2 tablespoons minced fresh chives

Directions
1. In a small bowl whisk the marinade ingredients until the honey is dissolved.
2. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place the bag in a bowl and refrigerate for 1 to 2 hours, turning occasionally.
3. Remove the chicken from the bag and discard the marinade. Grill over direct medium heat (350 degrees)
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