Grilled Chicken with Avocado Tomato Salad

adapted from What’sGaby Cooking?

submitted by Carol Hutchinson

serves 4 to 6

Grilled Chicken and Marinade

¼ cup extra-virgin olive oil

¼ cup fresh lime juice

1 tablespoon ground cumin

½ teaspoon Kosher salt

½ teaspoon freshly ground black pepper

4 chicken breasts, boneless, with skin

Avocado Tomato Salad

2 avocados, cut into cubes

1 cup cherry tomatoes, cut in half

1 recipe of Cilantro Vinaigrette (see below)

Cilantro Vinaigrette

1 shallot, roughly chopped

2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)

1 clove garlic

½ teaspoons red pepper flakes

½ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

Combine all the ingredients for the vinaigrette in a blender and blend for 60 seconds until very smooth.  Taste and adjust salt and pepper as needed.

Combine marinade ingredients in a bowl and stir to combine.  Add the chicken and marinate for at least 30 or 45 minutes at room temperature.  Heat a grill to high heat.  Remove chicken from marinade and grill, turning often, until no longer pink in center, 10 to 15 minutes. 

Slice chicken to a platter and serve topped with the avocados and cherry tomatoes.  Serve drizzled with the cilantro vinaigrette and season with salt and pepper.