Finished avocado salads on a white plate, sitting on a table. Fresh Blue Rhino propane tank and standup propane grill in the background.

Grilled Avocado & Chicken Salad

Name: Grilled Avocado & Chicken Salad Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 2 Servings
Cuisine: Operation BBQ Relief
Ingredients: 6 oz Chicken Breast, split lengthwise; 1-1/2 tsp Kosher Salt; 1/8 tsp Ground Black Pepper; 1 lg Green Skin Avocado; 1 tsp Extra Virgin Olive Oil; 1/2 Lemon, juice; 1/2 tsp Operation BBQ Relief Cajun Bayou Rub; 1/4 cup Diced Celery, 1/4 inch dice; 1/4 cup + 1/4 tsp Green Onion, sliced; 1 tsp Yellow Mustard; 1/2 cup Mayonnaise; Dash of Operation BBQ Relief Cajun Bayou Rub; Additional Items:; Cutting Board; Medium Mixing Bowl

Brought to you by Operation BBQ Relief

Makes: 2 servings
Prep Time: 10 - 30 minutes
Cook Time: 20 - 40 minutes

Ingredients:

Chicken Breast, split lengthwise
Kosher Salt
Ground Black Pepper
Green Skin Avocado
Extra Virgin Olive Oil
Lemon, juice
Operation BBQ Relief Cajun Bayou Rub
Diced Celery, 1/4 inch dice
Green Onion, sliced
Green Onion, sliced (additional)
Yellow Mustard
Mayonnaise
Operation BBQ Relief Cajun Bayou Rub

Additional Items:

• Cutting Board
• Medium Mixing Bowl

Directions:

Preheat grill to medium-high.
Season both sides of the chicken breast with 1/2 tsp kosher salt and ground black pepper.
Place the chicken breast on a well-oiled cooking grid.
Grill chicken breast for 9 to 10 minutes, flipping half way through, until the internal temperature reaches 165℉.
Remove the chicken from the grill and place on a cutting board.
Cut the avocado in half lengthwise & remove the pit.
Drizzle both halves of the avocado with olive oil & salt.
Place the avocado on the grill to achieve grill marks. Remove and allow to cool.
Score the inside of the avocado into 1/2 inch cubes to make it easier to eat.
Dice the chicken into 1/4 inch size pieces and place into a mixing bowl.
Place 1/4 tsp salt, pepper, Operation BBQ Relief Cajun Bayou Rub and squeeze the fresh lemon juice over the chicken.
Add the diced celery, sliced green onion, yellow mustard, and mayonnaise.
Mix salad well and place in the center of the avocado & piling high.
Place the avocado on a plate and sprinkle with a little Operation BBQ Relief Cajun Bayou Rub and sliced green onion for garnish.
Serve and enjoy.