Brought to you every Tuesday by Dicorte's Bar & Beverage.
July 22, 2008
Chicken, Lime and Avocado
Salad
Today's Wine
Recipe:
1/2 cup fresh-squeezed
lime juice
1/4 cup olive oil
2 tbsp honey
4 (4 oz) boneless, skinless, chicken breasts
1 ripe avocado, pitted, peeled and sliced
1 cup grape or cherry tomatoes, halved
1/2 cup peeled and
coarsely chopped cucumber
1/4 cup chopped fresh basil
Whisk
together lime juice, olive oil and honey (with a pinch of salt if desired)
in small bowl.
Pour half of mixture over chicken in resealable platic bag. Saving the rest
of the mixture for later. Place bag of chicken in the fridge for about 1 hour.
Spray cold grill rack with nonstick cooking spray and preheat grill to medium
heat
remove chicken from bag and discard the rest of the marinade from bag.
Cook the chicken on the grill about 8 - 10 mins on each side or until tender
and no longer pink.
Chop into pieces
Combine the chicken pieces with the avocado, tomatoes, cucumber and basil
in large salad bowl.
Gently toss with the reserved lime mixture and serve.