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Honey-Lime Chicken Salad with Tomato and Avocado

Makes 4 to 6 servings

Prep time: 30 minutes, Marinating time: 1 to 2 hours, Grilling time: 10 to 12 minutes

Marinade

• 3 tablespoons fresh lime juice
• 3 tablespoons vegetable oil
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cayenne pepper
  
  
• 4 boneless, skinless chicken breast halves, 6 to 8 ounces each
  
  
• 2 ripe Hass avocados
• 1 tablespoon fresh lime juice
• 1 pint cherry tomatoes, cut into halves (or quarters if large size)
• 2 tablespoons minced fresh chives

In a small bowl whisk the marinade ingredients until the honey is dissolved.

Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place the bag in a bowl and refrigerate for 1 to 2 hours, turning occasionally.

Remove the chicken from the bag and discard the marinade. Grill over direct medium heat (350°F to 450°F) until the juices run clear and the meat is no longer pink in the center, 10 to 12 minutes, turning once. Keep the lid closed as much as possible during grilling. Remove from the grill and let rest for 2 to 3 minutes before cutting into 1/2-inch pieces.

Scoop the avocado flesh onto a cutting board and cut into 1/2-inch pieces. Immediately put the avocado in a large mixing bowl and toss with the lime juice. Add the chicken, tomatoes, and chives. Mix well. Adjust the seasoning to your taste.

Serve at room temperature or slightly chilled.

Tip: Since the marinade contains honey, watch for flare-ups. If they occur, move the chicken breasts over indirect heat until the flames subside.

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