Categories: Salad
Ingredients
- 2 chicken breasts
- Kosher salt and black pepper
- 2 peppers (orange and yellow), quartered lengthwise
- 1 jalapeno, halved lengthwise
- 1 medium onion, sliced into 1/2-inch thick rounds
- 3 tbsp. plus 1 tsp. olive oil
- 1 avocado
- 2 limes
- 1 tsp. honey
- 2 packed cups cilantro, trimmed, including thin stems
- 2 small hearts romaine, leaves separated, halved if large
Directions
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Heat grill to medium-high.
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Season the chicken with 1/4 tsp. each salt and pepper. In a large bowl, toss the peppers and onion with 1 tbsp. oil and season with 1/4 tsp. each salt and pepper. Cut the avocado in half, remove the pit and gently rub with 1 tsp. oil.
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Grill the chicken until cooked though, 7-8 minutes per side; transfer to a cutting board. Grill the veggies until just tender, 4-6 minutes per side, transferring them to a cutting board as they as done. Grill the avocado, cut side down, until charred, 1-2 minutes.
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Slice the peppers, separate the onions into rings and dice the avocado. Let the chicken rest until ready to serve, then slice.
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Finely grate the zest of 1 lime into a blender. Squeeze in 6 tbsp. lime juice. Add the honey, cilantro and remaining 2 tbsp. oil and puree until smooth.
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Toss the romaine with 1/4 cup of the dressing and top with the sliced peppers, onion, avocado and chicken. Serve with the remaining dressing.