Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
20 min
Prep:
15 min
Cook:
5 min

Ingredients

Directions

1. In between 2 large sheets of plastic wrap, pound out 1 breast with the flat side of a meat mallet, until it becomes a thin piece, about 1/4- to 1/2-inch thick. Repeat with the rest of the chicken. 

2.Heat a grill pan or preheat an outdoor grill to medium-high. Brush chicken breasts lightly with olive oil and season with coriander, salt, and black pepper to taste. Grill chicken, in batches if necessary, turning once, until cooked through, about 2 minutes per side.

3. Toss cucumber, tomatoes, onion, tarragon, lemon zest and juice, salt, and cayenne pepper in a serving bowl. Halve and pit avocado; press a knife into pit, twist, and lift out. Score flesh using a knife, and use a spoon to scoop it from skins and into salad; toss gently to combine. Serve chicken topped with salad.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Grilled Spatchcocked Greek Chicken

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Pat's Beer Can Grilled Chicken

Recipe courtesy of The Neelys

Crispy Grilled Chicken Thighs

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Wrap

Recipe courtesy of Jeff Mauro

Grilled Chicken Cordon Bleu

Recipe courtesy of Bobby Flay

Korean Grilled Chicken

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories