Wednesday, July 9, 2014

Grilled Chicken, Peach, and Avocado Salad

Ingredients for Chicken:
2 tablespoons plain Greek yogurt
2 tablespoons olive oil
Juice of 1/2 lemon
4 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1-1/2 pounds boneless, skinless chicken thighs

Ingredients for Salad:
2 heads romaine lettuce, washed and torn
2 peaches, pit removed, peeled and sliced
2 cucumbers, thinly sliced
1 ripe avocado, cut into small cubes
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved

Ingredients for Salad dressing:
1/2 cup plain Greek yogurt
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon granulated sugar
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 or regular non-stick 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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