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Katie's Cucina

Grilled Chicken with Cucumber Avocado Salad

This was a nice alternative to just a chicken salad… Very healthy and clean for a hot summer day! Vibrant colors remind you that this is not only a healthy dish, but a delicious dinner! I didn’t have tarragon on hand which is the main spice used for this dish, so I swamped it out for cilantro and it was delicious!!! I also added black beans to the salad. 

Prep: 10 minutes

Total: 25-35 minutes


  •  4 Chicken Boneless Skinless Breast
  • 1 tbsp Olive Oil
  • 1 tsp ground coriander
  • salt & pepper to taste
  • 1 kirby cucumber with peel, coarsely chopped
  • 1 cup grape or cherry tomatoes, halved
  • 1/4 cup red onion
  • 1/2 cup black beans, rinsed and drained
  • 1 tbsp cilantro, chopped
  • 1 tsp grated lime zest
  • 1/2 lime juiced
  • salt & pepper to taste
  • pinch of cayenne pepper & cumin
  • 1 ripe Hass avocado


1.  For the chicken: Preheat a grill pan or heat an outdoor grill to medium-high. Brush the chicken lightly with olive oil and season with the coriander, salt, and pepper to taste. Grill the chicken, turning once, until cooked through (about 10-15 minutes).

2. For the salad: While the chicken cooks, toss the cucumber, tomatoes, onion, black beans, cilantro, lime zest and juice, salt, cumin and cayenne pepper in a serving bowl. Halve the avocado; press a knife into the pit, twist, and lift out. Score the flesh with the tip of a knife, and then use a spoon to scoop it from the skins and into the salad; toss gently to combine. Put a piece of chicken on each plate and spoon some salad over the chicken. Enjoy!


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