Grilled Chicken Fillets with Peruvian Avocado, Mixed Greens, Red Bell Pepper, and Hearts of Palm
In a large skillet, heat 2 tablespoons olive oil over medium-low heat. Add the chicken and cook until golden on all sides and cooked through, about 10 minutes.
Meanwhile, to make the salad, in a large bowl, combine the greens, avocado, endive, bell pepper, hearts of palm, and almonds. Drizzle with the remaining olive oil, season with salt and pepper to taste, gently toss, and
Slice each chicken breast, plate, and serve with the salad.
Difficulty level: low
6 tablespoons olive oil
4 boneless, skinless chicken breast fillets, about 6 ounces each
2 cups mixed greens
2 Peruvian avocados, pitted, peeled, and sliced
1 cup coarsely chopped endive
½ cup red bell pepper strips
½ cup canned or jarred, drained hearts of palm, cut into rounds
½ cup almonds, toasted
Salt and pepper