Sizzling Chicken Salad with California Avocado Cilantro Dressing

Description

Ingredients

• 2 ¼ Cups olive or avocado oil
• ¾ Cup Dijon mustard
• ½ Cup white wine vinegar
• ¼ Cup fresh lime juice
• ¼ Cup cilantro, chopped
• ¼ tsp dried oregano leaves
• ½ tsp ground red pepper
• 6 (8 oz.) whole boneless Chicken breasts, split in half
• 3 California avocados, seeded and peeled
• 2 tsp Sugar
• 1 ½ Gallons mixed salad greens, torn into bite size pieces

Procedures

Blend together oil, mustard, vinegar, lime juice, cilantro, oregano and pepper.

Combine 1-1/2 cups mustard mixture and Chicken.

Marinate in refrigerator for at least 2 hours.

In blender or food processor, blend avocados with remaining mustard mixture and Sugar until smooth. Cover and chill until serving time.

Remove Chicken from marinade. Grill 6 inches from heat source, over medium-high heat, brushing with marinade often until Chicken is done. Keep warm.

To serve, arrange about 2 cups salad greens on individual salad plates.

Slice 1 Chicken breast half and arrange on greens.

Top with 2 ounces avocado dressing.

Garnish if desired and serve immediately.