Memorial Day is only days away and I am sure many of you will be either hosting a cook out or attending one. Instead of the usual classic memorial day food such as burgers and hot dogs, how about a salad that reminds you of spicy guacamole or chicken that brings you to the beach while you’re eating? I came up with the idea of grilled avocados while I was thinking about guacamole and chicken the other day. I thought how can you make a salad that reminds you of an awesome flavorful guacamole and chicken that celebrates the coming of summer. I took the usual guacamole ingredients and created a delicious grilled salad using simple ingredients such as red onions, tomatoes, etc.  I replaced the jalapenos peppers  with regular green bell peppers because I did not want my mouth to be in flames while eating. The grilled avocado salad along with the cilantro lime marinade gave the chicken breast a flavor that immediately felt like I was on a pristine beach in Puerto Rico!

Tell me what are your plans for Memorial Day? Do any of you have a special menu lined up? Share your comments with us

Cilantro Lime Chicken

• 1 pound skinless chicken breasts
• 1/4 cup vinegar
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 tsp salt
• 1/2 tsp ground pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 cup extra virgin olive oil

Add chopped cilantro to a small bowl, then pour the extra virgin olive oil and vinegar into the bowl and add the salt, ground pepper, and garlic powder.

Pour the marinade into a larger bowl

and whisk together all of  the ingredients until smooth.

Place chicken breasts with marinade into the bowl

and use tongs to help coat them well. Set in the refrigerator for least an hour before grilling.

If you’re using a George Foreman Grill, make sure the grill setting is on high.  Grill the chickens for 15 minutes

or until the chicken is slightly crisp and has nice grill marks.

While the chicken is cooking on the grill, this is a perfect time to saute the vegetables for the salad.

Grilled Avocado Salad

• 2 ripe avocados, peeled, pitted, and halved
• 2 tbsp extra virgin olive oil (1 tbsp for grilling)
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp  ground pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 large red onion chopped
• 1 large green pepper
• 1 cup cherry tomatoes chopped in halves

Place avocado halves in a bowl and drizzle with lime juice (to prevent oxidation), and sprinkle with salt, black pepper, onion powder, and garlic powder. Set aside.

Place all of the chopped red onions, pepper, and cherry tomatoes into a bowl and drizzle with olive oil. Then season with some salt, pepper, onion powder, and garlic powder.

Toss to distribute seasonings all over the vegetables

In a large pan over medium high heat, add the chopped veggies and saute until tender. It should take about 10 minutes in total.

Preheat a grill pan over medium high heat. Douse a paper towel with olive oil, then swipe it across the grill pan so you have just enough olive oil so the avocados won’t stick. Place avocados on the grill, cut side down.

Grill for about 5 full minutes or until nice char marks form.

By now the vegetables should be done cooking.Take the cooked veggies and place them into a bowl. Chop up the grilled avocados as well and add them to the bowl then toss.

Serve the grilled avocado salad along with the Cilantro Lime Chicken

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