Monday, February 09, 2009

Grilled Chicken with Avocado Cucumber Salad

From Food Network Kitchens Making It Easy

4 chicken paillards, about 60z each
1 tsp ground coriander
Kosher salt
Freshly ground black pepper

1 kirby cucumber with peel, coarsely chopped
1 C grape or cherry tomatoes and/or yellow pear tomatoes, halved
1/4 red onion, diced
1 Tbsp chopped fresh tarragon
1 tsp grated lemon zest
Freshly squeezed juice of half a lemon
1/2 tsp kosher salt
Pinch cayenne pepper
1 ripe hass avocado

Preheat a grill pan or heat and outdoor grill to medium-high. Brush the chicken with olive oil and season with coriander, salt and black pepper to taste. Grill the chicken, in batches if necessary to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side.
While the chicken cooks, toss the cucumber, tomatoes, onion, tarragon, lemon zest and juice, salt and cayenne pepper in a serving bowl. Add avocado chunks. Put a paillard on each of 4 plates and spoon some salad over the chicken.

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