Vietnamese Lunch Bowl with Grilled Chicken and Avocado Cucumber Salad

Allergens

None

Ingredients

• 8 oz boneless skinless chicken breast 1 large cucumber, sliced 1 ripe avocado, halved and pitted 2 cups baby spinach 1/4 cup fresh basil leaves 1 tablespoon rice vinegar 1 tablespoon lime juice 1 teaspoon fish sauce 1 teaspoon honey 1 teaspoon olive oil Salt and pepper, to taste 2 tablespoons chopped peanuts (optional)

Instructions

1. Preheat a grill or grill pan over medium high heat. Season the chicken breast with salt and pepper, and cook for 5 6 minutes per side until cooked through. Let it rest for a few minutes, then slice into strips. In a large bowl, combine cucumber, avocado, spinach, and basil leaves. In a separate small bowl, whisk together rice vinegar, lime juice, fish sauce, honey, and olive oil to create the dressing. Drizzle the dressing over the salad and toss gently. Divide the dressed salad between two bowls. Top each bowl with sliced grilled chicken and chopped peanuts (if using).

Chef’s Insight

Use fresh, high-quality ingredients to elevate this dish to the next level of deliciousness.

Notes

For added flavor, marinate the chicken in advance with a mixture of garlic, ginger, and fish sauce.