Dairy-Free Kiwifruit and Chicken Salad with Manuka Honey Dressing

Ingredients

• 4 pieces Chicken breasts
• 3 medium Kiwifruit
• 150 g Mixed salad greens
• 0.25 small Red onion
• 1 medium Avocado
• 3 tablespoons Olive oil
• 2 tablespoons Manuka honey
• 1 tablespoon Lemon juice
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper

Instructions

1. 1Preheat your grill to medium-high heat, which is about 400°F (200°C). Place the 4 pieces of chicken breasts directly onto the preheated grill. Cook for 6 to 8 minutes per side, until the internal temperature of the thickest part reaches 165°F (74°C) and the juices run clear when pierced.
2. 2Carefully remove the cooked 4 pieces of chicken breasts from the grill and transfer them to a clean cutting board. Let the chicken rest for 5 to 10 minutes; this allows the juices to redistribute, keeping the chicken tender and moist.
3. 3While the chicken is resting, prepare the fresh ingredients. Carefully peel the 3 medium kiwifruit and slice each into 1/2-inch thick rounds. Peel the 1 medium avocado, remove its pit, and slice it into 1/2-inch thick pieces. Thinly slice the 0.25 small red onion into delicate half-moon shapes.
4. 4After the 5 to 10 minutes of resting, slice the cooked 4 pieces of chicken breasts into bite-sized pieces or strips, as desired.
5. 5In a small bowl, combine the 3 tablespoons of olive oil, 2 tablespoons of Manuka honey, 1 tablespoon of lemon juice, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper. Whisk these ingredients together thoroughly until the dressing is well combined and smooth.
6. 6In a large bowl, gently combine the 150 g of mixed salad greens, the sliced cooked chicken, the sliced 3 medium kiwifruit, the sliced 1 medium avocado, and the thinly sliced 0.25 small red onion.
7. 7Pour the prepared dressing evenly over all the ingredients in the large bowl. Gently toss the salad using tongs or two large spoons, ensuring all the ingredients are lightly coated with the dressing. Serve immediately.

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