Grilled Chicken Avocado Salad
Grilled Chicken Avocado SaladChomi Landman


  • 4 chicken cutlets, skinless and boneless
  • 2 tablespoons Italian seasoning
  • 1 and 1/2 teaspoons garlic powder
  • salt, to taste
  • pepper, to taste
  • 1-2 tablespoonsTuscanini Olive Oil


  • 1/2 cup mayonnaise
  • 2 cubesGefen Frozen Garlic
  • 3 tablespoons lime juice
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon water (optional)


  • Romaine lettuce
  • cherry tomatoes, halved
  • 2 avocados, sliced
  • 2 tablespoons purple onion, diced

Prepare the Chicken

In a small bowl, mix all spices.

Brush chicken with oil and coat each side with seasoning mixture.

Broil chicken on an oven rack positioned in the middle or lower half of the oven until cooked through, about 10 minutes on each side.

Allow chicken to rest for five minutes, then slice thinly.


To improve the charred look on your chicken, cut the broiling time to eight minutes per side, then position the chicken on the top rack of the oven and broil for an additional two minutes per side. You can also use a well-oiled grilling pan to achieve beautiful grill marks.

Prepare the Dressing

In a medium bowl, mix all dressing ingredients until combined.


If you don't have Italian seasoning on hand, use one and 1/2 teaspoons each of basil, thyme, oregano, and rosemary. And as with most recipes, you can easily replace lime juice with lemon, although I do recommend that you get a bottle of lime – it really ups the flavor game!


Arrange lettuce on individual plates and top with sliced chicken, avocado, tomatoes, and red onions.

Drizzle with dressing and serve.

Photography and Styling by Chomi Landman

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