Grilled Chicken Salad With Avocado & Peaches
by Johnny Loua, Chef, Seattle, Washington
Grilled chicken breast pairs with creamy avocado and succulent peaches for a fresh salad that’s great for anytime.
- 2 boneless skinless Smart Chicken breasts
- 2 tablespoons olive oil
- 2 avocados, halved and grilled
- 2 large peaches, sliced
- 2 ounces baby kale
- 6 heirloom cherry tomatoes, halved
- 2 tablespoons lime juice
- ¼ cup olive oil
Preheat grill to 400°F. Lightly brush the chicken breast with olive oil, season well with salt and pepper, and grill for 7 to 10 minutes on each side. Arrange the grilled avocado on a serving platter. Toss the avocado, peaches, baby kale, tomatoes, lime juice, and olive oil together and season with salt and pepper. Serve the salad around the grilled avocado, topped with the sliced grilled chicken breast.