Grilled Chicken And Avocado Napoleons Recipes

GRILLED CHICKEN AND AVOCADO NAPOLEONS

Steps:

• Place an oven rack in the lower 1/3 of the oven.
• Preheat to 400.
• Line baking sheets with parchment.
• Using the tines of a fork, prick the top of the pastry all over.
• Cover with parchment and place another baking sheet on top.
• Bake for 25 min (ours took 23 min) or until golden.
• Remove from pan and let cool.
• Preheat a grill pan and season both sides of chicken with salt and drizzle with olive oil.
• Grill until chicken is cooked through, about 5-6 min on each side.
• Set aside to rest.
• In a small bowl, mix together mayo and cayenne.
• To assemble:
• Place pastry on a work surface.
• Slice each chicken breast diagonally into 6 (1/4 inch thin) slices.
• Place 3 slices of chicken on pastry and top with 1/4 of spinach.
• Place 1 avocado slice on top.
• Spread 1 ts of mayo mixture on the underside of another piece of pastry to create the middle layer.
• Place on top.
• Repeat the layering with a pastry ending as the top.

GRILLED AVOCADO AND CHICKEN SALAD

Steps:

• Preheat a grill or grill pan over medium-high heat. Clean and oil the grates.
• Halve the avocado and remove the pit but leave the skin on. Grill cut-side down until grill marks form, 3 to 5 minutes. Flip and grill 2 more minutes. Remove from the heat and let cool slightly. Once cool enough to handle, peel and chop into 1/2-inch cubes. Set aside.
• Meanwhile, shred the chicken into large pieces, using mainly the breast meat. Place in a medium bowl and set aside.
• Make the dressing: Combine the oil, mustard, honey and lemon juice in a small bowl or jar and whisk together. Season with salt and pepper.
• Divide the spring greens mix among 4 bowls or plates. Crumble the feta over the top, sprinkle with the basil, then top with the chicken and grilled avocado. Drizzle with the dressing and serve.

GRILLED AVOCADOS

Steps:

• Preheat the grill.
• Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest.
• Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream.
• Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs.

SUNNY'S GRILLED CHICKEN AND AVOCADO BACON SLIDERS

Steps:

• For the chicken and marinade: Gently press each thigh between 2 pieces of plastic wrap to flatten (do this with a rolling pin, it's less brutal than pounding). Season the chicken on both sides with salt and pepper. Place the chicken in a large resealable plastic bag with the oil, cumin and lime zest and juice. Seal the bag and squish everything around until everything is coated by everything. Rest on the counter for 1 hour.
• For the spread: In a medium bowl, add the cilantro, bacon, avocado, tomatoes and hot sauce if using. Fold to combine gently so the tomatoes don't get mashed, then taste and season with a pinch of salt if needed. Cover by placing plastic wrap directly on the top of the spread and refrigerate until using.
• For the caramelized onions: In a large pot on low heat (or in a pot over the indirect heat area of a grill), add the onions, olive oil, butter, a pinch of salt and a few grinds of pepper. Cook, stirring every other minute or so, until the onions are tender and a deep golden brown, about 30 minutes.
• Preheat a grill or grill pan to medium-high heat.
• Remove the chicken from the bag, shaking off excess marinade. Place the chicken over the direct heat of the grill (or on the grill pan). Once the chicken releases from the grill and can be flipped, flip it to the indirect heat side of the grill (or lower the heat on the grill pan) and grill until cooked through, just 3 to 4 minutes more. Remove the chicken to a cutting board and cover with aluminum foil for 10 minutes. Roughly chop the chicken.
• To assemble and serve. Build each burger in this order, starting at the bottom with: the bottom bun, slice of cheese, big scoop of chicken and caramelized onions and the top roll slathered with tons of avocado spread.