To make the avocado chicken salad, rub a mixture of salt and ground pepper on 2 boneless, skinless, filleted chicken thighs, put them in a pan together with 1 tablespoon of extra virgin olive oil, and cook them on medium for about five minutes on each side. Remove the chicken from the pan, and let it cool.
While the chicken is cooling, chop 1 avocado, 1 large tomato, 1/2 bunch of scallions and 2 tablespoons of cilantro. Combine the chopped ingredients in a bowl, and add the juice of 1/2 lime. Cut the chicken into pieces, season it with the juice of 1/2 lime, and add it to the salad. Mix the salad until all of the ingredients are combined.
To make the cucumber salad with grilled chicken thighs, rub 6 boneless chicken thighs with 2 tablespoons of olive oil, some salt and pepper. Put the chicken on the grill, then cover it with a sheet of foil and a heavy baking sheet. Grill the chicken for about five minutes on each side, and transfer it to a platter.
In a bowl, mix together 1/4 cup of olive oil, 3 tablespoons of red wine vinegar, 1 tablespoon of minced shallot and 1 teaspoon of minced garlic. Add 1 sliced cucumber, 1/4 cup of sliced red onion and 1 small sliced chile. Slice the chicken, and add it to the salad. Season the salad with salt and pepper to taste.Learn more about Meat