Ingredients
Chicken
Salad
Dressing
- 1/2 ripe Fresh California Avocado, peeled, seeded and cubed
- 2 cloves garlic chopped
- 1/2 tsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 1/3 cup olive oil
- 1/2 tsp Worcestershire sauce
- 1/4 cup shredded Parmesan cheese
- 2 anchovie filets
- 1/4 tsp Salt
- 1/2 tsp Pepper
Topping
- shaved Parmesan cheese
- fresh ground pepper
- 1/2 Avocado sliced
Servings:
Units:
Instructions
Dressing
- Combine all the dressing ingredients in a blender or small food processor
- Puree until smooth
Chicken
- Pound the chicken breast flat to about 1/4 to 1/2 inch thick. I use a zippered bag with a little bit of olive oil.
- Liberally season both sides of the chicken breast with salt, pepper and garlic powder
- Drizzle both sides of the breasts with olive oil
- Grill breasts on a very hot grill for 2-3 minutes per side. They will cook quickly
Salad
- Slice the lettuce crosswise into about 1/2 inch strips.
- Toss in a bowl with dressing until coated
Presentation
- Place one chicken breast on a dinner plate
- Mound with salad
- Top with shaved Parmesan cheese
- Grate on fresh ground pepper
- Garnish with the remain half of the avocado sliced thinly
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