Name: Grilled Chicken with Avocado Cucumber Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Ingredients: 4 boneless and skinless chicken breasts, about 2 pounds; 1 tablespoon extra-virgin olive oil; 1 teaspoon ground coriander; Kosher salt and freshly ground black pepper; 1 Kirby cucumber with peel, coarsely chopped; 1 cup grape or cherry tomatoes and/or yellow pear tomatoes, halved; 1/4 red onion, diced; 1 tablespoon chopped fresh tarragon; 1 teaspoon grated lemon zest (about 1/2 lemon); Freshly squeezed juice half a lemon (1 to 2 tablespoons); 1/2 teaspoon kosher salt; Pinch cayenne pepper; 1 ripe Hass avocado

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.

Grilled Chicken with Avocado Cucumber Salad

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