This was a recipe made for my wife as she wanted something lighter and we had some leftover grilled boneless skinless chicken thighs, so threw this together and it was awesome! We really love boneless skinless chicken thighs as they’re more flavorful, in our opinion, can take well to rubs, marinades or sauces — plus they cook pretty quickly which makes it great for quick meals for a protein.
Here is the link for the recipe that I pretty much followed (I rarely follow anything exactly, but will be a good guideline for you). I grilled these boneless skinless chicken thighs (I bought one pack with about 5-6 thighs from Publix) on my large Green Egg at about 375-400 degrees until they hit 165 internal temp! Throw in some hickory or mesquite chips for added flavor if you’d like. Click here for the chicken recipe! Thank you Tom Mylan!
The next thing to do is make the tomato avocado salad — plan to have this ready at least 30 minutes prior to when the chicken is done so it has some time to get all the flavors married together.
Ingredients
– 2-3 Avocados
– 3-4 Roma Tomatoes
– Crumbled Feta (about 1/4 to 1/3 cup dependent on your liking. Goat cheese also works well)
– Olive Oil 2-3 tablespoons
– Balsamic Vinegar 1-2 tablespoons (start with less, then add if you wish)
– Salt and Pepper to taste
– Thinly chopped red onions to garnish and add a little pop (optional)
Recipe for Tomato Avocado Salad
– Chop your tomatoes and Avocado, then combine in a medium mixing bowl. These guys have a perfect video on how to cut your avocado! Thank you Pineapple Ninja!
– Add all other ingredients and mix. Adjust seasoning as you see fit. Don’t over mix or your avocado will lose it’s texture!
– Let sit in the refrigerator for at least 30 minutes to combine the flavors. (You an get away with less time if you need to)
Next up is the balsamic reduction which is pretty quick and easy to do. Click here to view a quick YouTube video on how to do that! Thank you Rouxbe Online Cooking School!
The base for your salad will be a nice, colorful and large Heirloom Tomato. I chose yellow on this one just because it looks better! But, feel free to use whatever you’d like.
Next, crush some pistachios and lightly toast them on the stovetop.
Now — time to compile!
Lay the heirloom tomato on the bottom (you can give it a light pinch of salt before layering), then top with some of our tomato avocado salad, followed by the sliced chicken thighs and lastly the toasted pistachios. A nice drizzle of olive oil at any point couldn’t hurt!
Spoon your balsamic glaze around your plate so you can add as much to each bite as you’d like!
Smile and enjoy.