This Grilled Citrus Chicken with Avocado Salad is a great meal for lunch or dinner. Personally I like to make enough at dinner time to make sure I have leftovers to bring to work the next day.
For the dressing on the salad and chicken I kept it really simple with this Zesty Cilantro Dressing from Saucy Lips. I was lucky enough to win an Instagram contest of theirs a while back and they sent me several sauces to try.
The Zesty Cilantro is apparently their best seller and I can see why. It tastes so fresh and to be honest a little bit goes a long way. Plus, it’s organic and sugar free. No funny words you can’t pronounce. You know exactly what’s in their sauce.
Be sure to marinate the chicken for at least 30 minutes before cooking and save the salad prep for right before you cook the chicken so it’s fresh. It may seem weird but I don’t cook the corn on the cob. When it’s fresh off the cob it’s so crisp and flavorful. If you’ve never tried it this way before you are in for a treat!
When everything’s on your plate I also found it mixes together quite nicely. I hope you enjoy this fresh and easy to make recipe.
4 Chicken Breasts
¼ Cup Extra Virgin Olive Oil
1 Fresh Squeezed Lime
½ Fresh Squeezed Lemon
1 Tbs. Cumin
½ Tbs. Chili Powder
½ Tsp. Sea Salt
½ Tsp. Ground Black Pepper
2 Avocados (Sliced Into Strips)
2 Fresh Corn On The Cob (Kernels Removed)
3 Heirloom Tomatoes
Saucy Lips Zesty Cilantro Dressing For Drizzling or Any Other Cilantro Dressing You Have Available ( I recommend about 2 oz per plate)
Use a deep bowl or large ziploc bag to add all the marinade ingredients and the chicken. Toss or coat evenly and store in the fridge for at least 30 minutes at room temperature. You can marinate it longer or even overnight if you have the time for maximum flavor but make sure you put it in the fridge if it’s out longer than 30 minutes.
Once the chicken is marinating you can start to prep the salad. Using a knife, carefully cut the corn off the cob so you’re only left with the kernels. If you own a bundt cake pan you can do this pretty easily by placing the corn straight up in the center of the pan and slicing downward so the kernels fall into the pan. Slice the avocado and tomatoes, mix them together in a bowl with the corn and cover while you wait for the chicken to be cooked.
Heat a grill skillet to medium high heat. I don’t own a BBQ but if you do, feel free to cook the chicken on yours! Remove the chicken from the marinade and cook for about 10 to 15 minutes or until no longer pink in the middle. While the chicken is cooking be sure to turn it every 2 minutes.
When everything is finished serve it on a plate and drizzle with the zesty cilantro dressing. If you made extra for lunch the next day, it’s best to leave the dressing on the side until ready to eat.
I’m really happy that you are trying out my Grilled Citrus Chicken With Avocado Salad Recipe. Would love to see how it turns out for you! Be sure to tag me on Instagram @natashasfoodadventures or use my hashtag #natashasfoodadventures.