Recipe

Avocado Oil & Herb Grilled Chicken Salad with AEVO Oil

Cooking Method:

Ingredients:-

• 2 boneless, skinless chicken breasts
• 2 tbsp AEVO Organic Extra Virgin Avocado Oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Mixed greens (spinach, arugula, kale)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 red onion, thinly sliced
• Lemon vinaigrette (made with AEVO Avocado Oil, lemon juice, Dijon mustard, salt, and pepper)

Instructions:-

1. Marinate Chicken:-

• In a small bowl, mix 2 tbsp of AEVO Organic Extra Virgin Avocado Oil with 1 tsp dried thyme, 1 tsp dried rosemary, salt, and pepper.
• Coat the chicken breasts with the mixture and let them marinate for 15-20 minutes to absorb the flavors.

2. Grill Chicken:-

• Preheat the grill to medium-high heat.
• Place the marinated chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
• Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

3. Assemble Salad:-

• In a large salad bowl, combine a mix of fresh greens such as spinach, arugula, and kale.
• Add sliced cucumber, halved cherry tomatoes, sliced avocado, and thinly sliced red onion.
• Arrange the grilled chicken slices on top of the salad.

4. Dress Salad:-

• Prepare the lemon vinaigrette by mixing AEVO Avocado Oil with freshly squeezed lemonjuice, a bit of Dijon mustard, salt, and pepper to taste.
• Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.

5. Serve:-

• Serve the salad immediately while the chicken is still slightly warm.
• Enjoy this nutritious and flavorful dish as a healthy meal option.