COPYCAT: Sweet Green Guacamole Salad

We got inspired by Sweet Green's guacamole salad and we made it our own. We used our spicy barbecue marinade (KANDOO) to marinade and grill the chicken.
COPYCAT: Sweet Green Guacamole Salad
Serves: 2
8 oz chicken breast, sliced horizontally into two similar size pieces
2 cups chopped kale
1 cup cherry/grape tomatoes, sliced in half
1 ripe avocado, peeled and diced
2 lime slices
1/2 cup red onion, diced
1 cup cooked jasmine rice
1 Tablespoon Rupen's green chili paste (Thecha)
2 Tablespoons olive oil
1/2 teaspoon sea salt
1 Tablespoon lime juice
Pre-heat your indoor grill at 350 F.
Meanwhile, apply the marinade on the chicken breasts.
Spray oil on the hot grill and place the chicken breasts on it. Cook for 5 minutes.
Flip, and cook the other side for another five minutes. Make sure that the chicken pieces are fully cooked. 
Remove and set aside. When slightly cooled, chop in 2 inch pieces.
While the chicken is cooking, prepare the vinaigrette by mixing all the 'Vinaigrette' ingredients in a small mixing bowl. Set aside.
Divide all the ingredients in two parts.
In a salad serving bowl, arrange the ingredients next to each other. Serve with vinaigrette on the side. Enjoy!

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