Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

Ingredients

• Chicken Breast Fillet

  Grilled - Tesco

  4 fillet or 520g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Avocados

  California, raw

  2 fruit, without skin and seed or 272g

• Goat Cheese

  Crumbled - Hannaford

  4 oz or 113g

• Lime juice

  Raw

  3 tbsp or 45g

• Honey

  3 tbsp or 63g

• Rice wine vinegar

  3 tbsp or 45g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  2 tbspn or 30g

Directions

1. grill chicken breast and break into strips
2. To assemble salad layer lettuce onto serving plates, then divide remaining ingredients among plates over lettuce and drizzle with desired amount of vinaigrette, or alternately add all salad ingredients to a salad bowl and toss with desired amount of vinaigrette and serve. For the Vinaigrette: In a blender combine lime juice, honey, rice vinegar, cilantro, garlic, salt and pepper and pulse mixture until cilantro has been finely chopped. With blender set on low speed (remove the center circular attachment from lid) and slowly drizzle olive oil into blender in a slow and steady stream, then blend until slightly thickened about 20 seconds longer.