Recipe for Grilled Vegetable and Chicken Salad with Cilantro Lime Vinaigrette 
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Yield:
8
Ingredients:
Amount Ingredient
4 x boneless skinless chicken breasts
Bibb lettuce, 1 large or two small heads
1/2 lrg red bell pepper
1/2 lrg yellow bell pepper
2 x red onions, sliced thick
1 x zucchini, sliced in half lengthwise
12 x cherry tomatoes
1 x avocado, pit removed and sliced 1/3" thick
2 x limes, quartered
1/2 cup Cilantro Lime Vinaigrette (Recipe Below)
----------------- Cilantro Lime Vinaigrette: ----------------
1/2 cup olive oil
1/2 cup peanut oil
1 x lime, juiced with pulp
1/4 cup lime juice
1/4 tsp green peppercorns, crushed
1/2 tsp cayenne pepper
1/2 tsp cumin, ground
Instructions:
Instructions: Marinate the chicken breasts in the marinade below for 1-2 hours.

About 20 minutes before salad time, grill the chicken and vegetables until the chicken is firm and golden brown (about 7 to 9 minutes) and the vegetables( with the exception of the avocado ) are soft and look well grilled. Allow them to rest for 10-15 minutes before assembling so they are still warm but definitely not hot. Once cooled down, cut the vegetables (except tomatoes) into small bite-sized pieces.

To assemble the salad, make four small beds of Bibb lettuce on as many chilled plates and top with the chopped grilled vegetables. Now carefully slice each chicken breast into 6 thin strips trying to maintain the shape of the breast, and place it on top of one of the salads. Garnish with avocado slices.

Repeat the procedure with the remaining salads. Serve with the remaining vinaigrette.

Cilantro Lime Vinaigrette:
Serves 8 Preparation Total: 10

An excellent marinade as well as a dressing for your salad.

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

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