Grilled Chicken Wedge
By Judy Kim
Yields:
4
Prep Time:
10 mins
Total Time:
25 mins
Jump to recipeWe love eating our salad by the slice.
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Ingredients
- 2 boneless skinless chicken breasts
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- kosher salt
- Freshly ground black pepper
- 1/2 cup mayonnaise
- 1 Tbsp. red wine vinegar
- 2 cloves garlic, grated
- 1/4 cup diced red onion
- 2 Tbsp. minced chives, plus more for garnish
- 1 large head iceberg lettuce, cut into 4 wedges
- 2 avocados, pitted and halved
Directions
- Step 1Preheat a grill or stovetop grill pan over high heat. Rinse and dry chicken, then drizzle with olive oil and season with salt and pepper. When grill or pan is very hot (almost smoking), place chicken on grill. Cook until internal temperature is 165°, 5 minutes per side. Set aside to rest for 2 to 3 minutes, then shred using 2 forks.
- Step 2Meanwhile, prepare dressing. In a medium jar add mayonnaise, olive oil, red wine vinegar, garlic, red onion, chives, salt and pepper; shake well. Keep in fridge until ready to serve.
- Step 3Serve each iceberg wedge with half an avocado, a handful of shredded chicken and a drizzle of salad dressing. Garnish with chives.
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