Grilled Chicken Salad

For the chicken marinade:

1/4 Cup Olive Oil

1/4 Cup Fresh Lime Juice

1 Tbsp. Ground Cumin

1/2 Tsp. Salt

1/2 Tsp. freshly ground Black Pepper

1/2 Tsp. Granulated Garlic

1/2 Tsp. Granulated Onion

2 lbs. Boneless Skinless Chicken Thighs

For the Salad:

4 Cups Mixed Greens

1 Cup Cilantro leaves

2 Avocados

3-4 heirloom Tomatoes

1/2 Red Onion, Thinly Sliced

For the Dressing:

1/4 Cup Red Onion

2 Cups Cilantro

2 Cloves of Garlic

1/2 Tsp. Red Pepper Flakes

1/2 Cup Olive Oil

2 Tbsp. Red Wine Vinegar

1 Tsp. Salt

1/2 Tsp. Freshly Ground Black Pepper

1 Tsp. Lemon Zest

1 Tsp. Lemon Juice

Mix together all of the ingredients for the chicken marinade and pour over the chicken; let the chicken marinate for 1 hour in the fridge. Remove the mixture from the refrigerator half an hour prior to grilling.

Pre-hit your grill, or grill pan, discard any leftover marinade and grill the chicken on the first side 6-7 minutes. Flip over and continue to grill for an additional 7-8 minutes. Make sure to flip the chicken back and forth to get even cooking on all sides. Once the chicken is fully cooked through remove from the grill and let rest.

In a blender combine all of the ingredients for the salad dressing and blend until combined.

Combine all of your salad ingredients, top with chicken, and dressing.

Serve and enjoy. I serve my salad with a nice piece of toasted baguette and a side of grilled veggies.