Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 large ripe Hass avocados, diced
  • 2 cups cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1/4 tsp cumin

Instructions:

  1. Pat the chicken strips dry with paper towels. Toss them in a bowl with 2 tbsp olive oil, garlic powder, salt, and pepper.
  2. Heat a cast-iron skillet or grill pan over medium-high heat. Cook chicken for 3-5 minutes per side until a deep mahogany-colored crust forms. Remove from pan and let rest on a plate for 5 minutes.
  3. In a large mixing bowl, combine diced avocado, halved cherry tomatoes, diced cucumber, and diced red onion. Gently toss with chopped cilantro.
  4. Whisk together the extra virgin olive oil, lime juice, honey, minced garlic, and cumin in a jar until fully emulsified.
  5. Pour the dressing over the vegetable mixture and toss gently. Top with the warm grilled chicken strips and fold in lightly to coat.