Ingredients:
1 lb boneless, skinless chicken breasts
1 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 head Nappa cabbage, cored and thinly sliced (I sometimes just use mixed greens)
1 bunch chopped fresh cilantro (save 1/4 cup for garnish)
1 bunch green onions, thinly sliced on diagonal
4 tomatoes, cut into eighths
2 large avocados, peeled and sliced
1 cup almond slices
Honey-Lime Dressing
2 Tbsp white wine vinegar
zest and juice of 3 limes
1 tsp cumin
i tsp chili powder
1 tsp salt
1 jalapeno pepper, cored and diced
1/4 cup honey
1/4 cup olive oil
1/4 cup canola oil
Garnish:
1 lime thinly sliced
reserved chopped cilantro
Directions:
1. Marinate the chicken breasts in the olive oil, salt, pepper, garlic, chili powder, and cumin for at least 1 hour.
2. Grill on outdoor grill for 5-8 minutes per side.until cooked through. Cool. Thinly slice the chicken on diagonal. Set aside.
3.
Dish each plate with the nappa cabbage. Top with chopped cilantro,
green onions, tomato wedges, and sliced avocados. Whisk all ingredients
for salad dressing. Drizzle with the dressing just before serving. Garnish with lime slices and cilantro.
