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.
Serves: 2
Ingredients
8 oz chicken breast, sliced horizontally into two similar size pieces
Salad
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
Vinaigrette
1 Tablespoon Rupen's green chili paste (Thecha)
2 Tablespoons olive oil
1/2 teaspoon sea salt
1 Tablespoon lime juice
Instructions
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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