Honey-Lime Chicken and Avocado Salad

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Honey

  1 tbsp or 21g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Lime juice

  Raw

  ¼ cup or 61g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Onions

  Raw

  ½ medium (2-1/2" dia) or 55g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Honey

  2 tbsp or 42g

Directions

1. Chop lettuce, tomatoes, onions, and avocados; set aside.
2. In a medium bowl, combine the 1 tbsp olive oil, garlic, 1 tbsp honey, jalapeno, and lime juice for the chicken marinade. Toss in the chicken thighs and marinate for at least one hour.
3. In a cast-iron skillet, cook chicken on high heat until there is a nice golden brown sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
4. Place chopped lettuce, tomatoes, onion, and avocados in a large salad bowl. Slice cooked chicken thighs and add to the salad bowl.
5. In a small bowl, combine 1/4 cup olive oil and 2 tbsp honey to make the dressing.
6. Toss the salad with the dressing and serve immediately. Enjoy!

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