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Categories:
oil mustard red wine vinegar lime juice fresh cilantro oregano ground red pepper chicken breasts avocados salad greens tomatoes
Viewed: 70 - Published at: 2 years agoIngredients
- 1/2 cup oil
- 1/3 cup GREY POUPON Dijon Mustard
- 1/4 cup red wine vinegar
- 2 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09
- 2 Tbsp. chopped fresh cilantro
- 1/4 tsp. dried oregano leaves
- 1/8 tsp. ground red pepper (cayenne)
- 8 small boneless skinless chicken breasts (2 lb.)
- 1/2 cup chopped avocados
- 10 cups tightly packed torn salad greens
- 2 large tomatoes, cut into wedges
Method
- Whisk first 7 ingredients until blended.
- Reserve 1/2 cup mustard mixture; refrigerate for later use.
- Pour remaining mustard mixture over chicken in shallow dish; turn to evenly coat both sides of each breast.
- Refrigerate 2 hours to marinate.
- Meanwhile, blend avocados and 1/3 cup of the reserved mustard mixture in blender until smooth.
- Refrigerate until ready to serve with salad.
- Heat grill to medium heat.
- Remove chicken from marinade; discard marinade.
- Grill chicken 6 to 8 min.
- on each side or until done (165F), brushing with remaining mustard mixture for the last few minutes.
- Slice chicken.
- Cover platter with salad greens; top with chicken and tomatoes.
- Drizzle with avocado dressing just before serving.
