Guacamole Salad with Grilled Chipotle Chicken

INGREDIENTS

Chipotle Chicken Marinade:

1 Teaspoon ground chipotle powder

1/2 Teaspoon ground cumin

1/2 Teaspoon sea salt

1 Tablespoon coconut aminos

1 Tablespoon avocado oil

2 boneless, skinless chicken breasts, 1 pound

Salad Ingredients:

12 cups chopped and washed romaine

3 cups halved cherry tomatoes, 1 pound

1–2 ripe avocados, cubed or sliced, see notes

1 cup slivered red onion

1 Tablespoon minced jalapeno, or to your taste

Cilantro Lime Dressing:

1 cup roughly chopped cilantro

1/4 cup freshly squeezed lime juice

1 Teaspoon Dijon mustard

1/2 Teaspoon sea salt

1 clove garlic, minced

1/2 cup avocado oil

INSTRUCTIONS

Start by making the chipotle chicken marinade and stir together the chipotle, cumin, sea salt, coconut aminos, and avocado oil until combined. Add the chicken breasts and toss them in the marinade to coat them. Cover and refrigerate for at least 1 hour or overnight for the most flavor.

When you’re ready to cook the chicken, assemble all the salad ingredients into a large serving bowl.

Next preheat the grill over medium high heat until it reaches a steady temperature between 400º-450ºF. Place the chicken on the grill and lower the heat to maintain a temperature between 350º-400ºF. Grill the chicken for about 8-10 minutes, then turn it over and cook another 8 minutes, or until done and no longer pink in the center.

While the chicken is grilling make the dressing by adding the cilantro, lime juice, Dijon mustard, sea salt, and garlic to a blender. Secure the lid and start blending on low speeds adding the avocado oil in a thin steady stream. Continue to blend until all the oil has been added, the dressing is emulsified, and there’s only small pieces of cilantro.

When the chicken is done, thinly slice or cube it into bite sized pieces, and serve it along with the dressing and salad. You can toss it all together, or serve them separately and let each person assemble their own salad.