Grilled Chicken, Peach and Avocado Salad
Ingredients
For the chicken marinade:
- 2 tablespoons plain Greek yogurt
- 2 tablespoons olive oil plus extra
- Juice of 1/2 lemon
- 4 garlic cloves finely chopped
- 1/2 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
- 1-1/2 pounds boneless skinless chicken thighs
For the salad:
- 2 heads butter lettuce washed, torn
- 2 peaches pit removed and sliced
- 2 Persian cucumbers thinly sliced
- 1 ripe avocado cut into small cubes
- 1/2 red onion thinly sliced
- 4 ounces cherry tomatoes halved
For the dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 3/4 teaspoon granulated sugar
- 1 pinch red pepper flakes
- 1 garlic clove finely chopped
Instructions
- Mix the marinade ingredients together and add the chicken, turning to coat it on both sides. Marinate for 20 minutes.
- Heat a cast-iron skillet on high, and add 1 teaspoon of olive oil. Place marinated chicken in the skillet. Cook, turning once, about 10 minutes total. Remove from heat.
- Arrange lettuce in a large serving bowl, and top with the peaches, cucumbers, avocados, red onion and cherry tomatoes.
- Whisk together the dressing ingredients in a small bowl. To serve, slice the chicken against the grain and place on top of the salad. Toss with the dressing and season with salt and pepper as needed.