1
Wash and dry the fresh produce.
½ pint grape tomatoes
1 avocado
1 lime
½ small bunch cilantro
2
Pat the chicken dry with paper towels and place in a medium bowl.
1 lb chicken thighs, boneless skinless
3
Juice the lime; add half of the juice to the bowl with the chicken and the other half to a separate medium salad bowl.
4
Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add half to each bowl.
5
Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the bowl with the chicken.
2 cloves garlic
6
To the bowl with the chicken, add olive oil, salt, and pepper. Turn the chicken until well coated with the marinade. Set aside for 5 minutes.
1 tbsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
7
Preheat a grill pan or regular skillet over medium-high heat.
8
While the chicken marinates, halve the grape tomatoes crosswise. Add to the salad bowl.
9
Once the grill pan / skillet is hot, add the chicken and cook until it is golden brown and cooked through, 3 to 5 minutes per side.
10
Halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the salad bowl.
11
Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add to the salad bowl.
½ medium red onion
12
Add olive oil, salt, and pepper to the salad bowl; toss to combine.
1 tbsp extra virgin olive oil
¼ tsp salt
⅛ tsp black pepper
13
To serve, divide the chicken between plates and top with the salsa. Enjoy!
