Cilantro Lime Grilled Chicken + Avocado Salad

INGREDIENTS:

1 lb boneless chicken breasts

Marinade and dressing:

1 bunch cilantro

4 garlic cloves peeled

1 lime juiced

1 tablespoon apple cider vinegar

4 tablespoon olive oil

1 jalapeño or red chili seeded and coarsely chopped

1 small red onion thinly sliced

Kosher salt and pepper to taste

Salad:

4 cups baby spinach

1 cup cherry tomatoes halved

1/2 cup corn kernels

1 large avocado diced

INSTRUCTIONS:

1.To a small food processor add all the marinade/dressing ingredients and pulse until almost smooth.

2.In a bowl place the chicken breast and add 2 tablespoons of the marinade. Transfer the remaining marinade (without touching the raw meat) in a small jar and refrigerate.

3.Refrigerate the chicken for 1 hour to overnight. Just before cooking it, remove from the fridge and allow it to sit over the counter for 20 minutes to reach room temp.

4.Preheat an outdoor grill or a grill pan over medium heat. Grill the chicken breast until nicely charred and cooked through, for around 12-14 minutes.

5.Meanwhile, in a large salad bowl add all the salad ingredients.

6.Once the chicken is done cooking, place it on a chopping board and allow it to sit until ready to handle. Slice and add it to the salad bowl.

7.Drizzle the salad with the remaining marinade from the jar. Toss to combine and serve.