Grilled Chicken with Avocado Cucumber Salad


  • 4 boneless and skinless chicken breasts
  • EVOO
  • 1 tsp ground coriander
  • kosher salt and freshly ground black pepper
  • 1 kirby cucumber with peel, coarsely chopped
  • 1 cup 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 (about 1/2 lemon)
  • freshly squeezed juice of half a lemon (1 to 2 tbsp)
  • pinch cayenne pepper
  • 1 ripe Hass avocado


  1. In between 2 large sheets of plastic wrap, pound out 1 breast with the flat side of a meat mallet until it becomes a thin piece, about 1/4- to 1/2-inch thick and repeat with the rest of the chicken.
  2. Heat a grill pan or preheat an outdoor grill to medium-high and brush chicken lightly with olive oil and season with coriander, and salt and black pepper to taste.
  3. Grill chicken, in batches if necessary, turning once until cooked through, about 2 minutes per side.
  4. Toss cucumber, tomatoes, onion, tarragon, lemon zest and juice, 1/2 tsp salt and cayenne pepper in a serving bowl.
  5. Halve and pit avocado; press a knife into the pit, twist and lift out.
  6. Score flesh using a knife, and use a spoon to scoop it from skins and into salad; toss gently to combine.
  7. To serve, slice the chicken and place the salad on top.

Courtesy of Food Network 2011 Calendar


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