Chicken Guacamole Salad

Chicken with a tangy lime marinade, roasted veggies that are quite tasty, and a combination that is really enjoyable. This one is a keeper.

Chicken Guacamole Salad

Yield: 4 - 5 servings

Ingredients

Roasted veggies

16 oz brussels sprouts, stems trimmed and cut in half lengthwise (stem to tip) (also tasty with chunks of carrots subbed for the sprouts)

1 T olive oil

Salt and pepper

Cilantro Lime Marinade for the Chicken

1/4 cup olive oil

2 tablespoons freshly squeezed lime juice (about one lime)

1 tsp garlic, minced

1 bunch cilantro, coarsely chopped (about 3/4 - 1 cup)

1 teaspoon coarse salt

1 teaspoon ground cumin

few twists of freshly ground pepper

2 pounds boneless skinless chicken breasts, or thighs, cut into roughly 1 1/2-inch cubes

For the salad

About 1 head romaine, ripped into bite-site pieces (or any other favorite crunchy greens)

Tomato salad mix

3/4 cup roughly chopped fresh cilantro leaves, if you like

1 cup cherry tomatoes, halved, or you can slice up an heirloom tomato

1 English or Japanese cucumber, thinly sliced

Pinch of salt

For serving

Guacamole

Tortilla chips

Instructions

Heat oven to 375. Line a baking sheet with foil; set aside.

In the middle of the baking sheet, toss the halved Brussel sprouts with olive oil, salt and pepper. Spread the veggies into a single layer. Roast for 30 minutes while marinating the chicken.

For the Chicken:

Put all the ingredients for the marinade in a medium sized bowl and whisk together. Add chicken into the marinade, toss to make sure to coat all sides of the chicken.

Put the chicken into the refrigerator to marinate for at least 30 minutes, or up to 2 hours. Don't marinate the chicken for longer than 2 hours, as the citrus might cook the chicken a bit and make it gummy.

Once the sprouts are starting to brown, remove the pan from the oven, and toss. Top the sprouts with the marinated chicken, again spreading into a mostly-single layer. Return to the pan to the oven to continue roasting 20 - 25 minutes.

In the meantime, make the tomato salad combining the cucumbers, tomatoes, chopped cilantro and pinch of salt in a medium bowl. Set aside.

In the meantime, make your guacamole if you are making your own. Set aside.

Assemble the Salad

To assemble the plate, add a few handfuls of crunchy lettuce. Top with chips. Top with sprouts and chicken. Top with guacamole. Enjoy!