Thursday, August 28, 2014

Grilled Chicken, Peach, and Avocado Salad

This one is just too pretty to eat! Compliments of

Grilled Chicken, Peach, and Avocado Salad


For the chicken marinade:
2 tablespoons plain Greek yogurt
2 tablespoons olive oil, plus extra
Juice of 1/2 lemon
4 garlic cloves, finely chopped
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1-1/2 pounds boneless, skinless chicken thighs
For the salad:
2 heads butter lettuce, washed, torn
2 peaches, pit removed and sliced
2 Persian cucumbers, thinly sliced
1 ripe avocado, cut into small cubes
1/2 red onion, thinly sliced
4 ounces cherry tomatoes, halved
For the dressing:
1/2 cup plain Greek yogurt
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon granulated sugar
1 pinch red pepper flakes
1 garlic clove, finely chopped

Mix the marinade ingredients together and add the chicken, turning to coat it on both sides. Marinate for 20 minutes.
Heat a cast-iron skillet on high, and add 1 teaspoon of olive oil. Place marinated chicken in the skillet. Cook, turning once, about 10 minutes total. Remove from heat.
Arrange lettuce in a large serving bowl, and top with the peaches, cucumbers, avocados, red onion and cherry tomatoes.
Whisk together the dressing ingredients in a small bowl. To serve, slice the chicken against the grain and place on top of the salad. Toss with the dressing and season with salt and pepper as needed.

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