This quick dinner is heavy on the veggies and light on the meat. The salsa makes this salad filling; you won’t even notice the smaller portion of chicken.
Reprinted from the book Fine Cooking Cook Fresh. Copyright © 2013 by Taunton Press. Published by Taunton Press.
|1 boneless, skinless chicken breast half, trimmed||2 teaspoons honey|
|1 teaspoon chili powder||Freshly ground black pepper|
|1 teaspoon light or dark brown sugar||Green Tabasco, optional|
|1/2 teaspoon ground coriander||1 cup canned black beans, rinsed and drained|
|1/2 teaspoon ground cumin||4 ounces small cherry (or grape) tomatoes, quartered or halved|
|Kosher salt||1 large scallion, thinly sliced|
|6 tablespoons extra-virgin olive oil; more for the grill||2 small heads Bibb lettuce, torn into bite-size pieces|
|8 teaspoons fresh lime juice||1 medium firm-ripe avocado|
|5 teaspoons chopped fresh cilantro, plus leaves for garnish||1/4 cup toasted pine nuts or pepitas|
Prepare a medium-high gas or charcoal grill fire. Trim and then butterfly the chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book.
In a small bowl, combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt. Rub some of the spice mix over both sides of the butterflied chicken breast (you won’t need it all) and let sit while the grill heats.
Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 minutes. Flip and cook until just done, another 1 to 2 minutes. Let the chicken rest for 5 to 10 minutes.
In a small bowl, combine the olive oil, lime juice, 1 Tbs. of the cilantro, the honey, 1/2 tsp. salt, a few grinds of pepper, and a few shakes of green Tabasco (if using). Whisk or shake well to combine.
Combine the black beans, tomatoes, scallion, the remaining 2 tsp. cilantro, and a pinch of salt in a small bowl. Add 2 Tbs. of the dressing and toss gently.
Put the lettuce in a bowl, season with a little salt, and toss with just enough of the dressing to lightly coat. (Reserve a little to drizzle on the chicken.) Arrange the lettuce on a platter or 4 dinner plates. Slice the chicken breast very thinly. Pit, peel, and slice the avocado. Arrange the chicken, avocado, and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with the pine nuts or pepitas and the cilantro leaves.
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