Grilled Chicken and Avocado Salad with Citrus Vinaigrette

Ingredients

• about 680 g Chicken Breast
• 2 count Avocado
• 8 cups Mixed Greens
• 1 pint Cherry Tomatoes
• 1 count Cucumber
• 1/4 cup Red Onion
• 3 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 1 tbsp Orange Juice
• 1 tsp Dijon Mustard
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium heat, which is about 176.7-204.4°C (175-200°C).
2. 2Place the about 680 g of chicken breasts on a clean surface and season them evenly with the 1/2 tsp of salt and 1/4 tsp of black pepper.
3. 3Grill the seasoned about 680 g of chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 74°C and the juices run clear. Remove from grill and let rest for 5 minutes before slicing.
4. 4While the chicken rests, prepare the vinaigrette. In a small bowl, whisk together the 3 tbsp of olive oil, 2 tbsp of lemon juice, 1 tbsp of orange juice, and 1 tsp of Dijon mustard until well combined.
5. 5In a large bowl, combine the 8 cups of mixed greens, 1 pint of cherry tomatoes (halved if large), 1 count of cucumber (sliced), and 1/4 cup of red onion (thinly sliced).
6. 6Add the sliced about 680 g of chicken breasts and the 2 count of avocado (pitted and sliced) to the large bowl with the greens and vegetables.
7. 7Drizzle the prepared citrus vinaigrette over the salad ingredients. Toss gently to coat everything evenly.

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