Summer salad with grilled chicken and feijoa dressing

 

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Ingredients:

Dressing
2 feijoas (70 grams)
1 tablespoon jalapeño, diced (5 grams)
1 tablespoon (15 milliliters) olive oil (15 grams)
1 teaspoon (5 milliliters) fresh lemon juice (4 grams)
1 tablespoon (15 milliliters) water (10 grams)
Pinch of salt (<1 gram)

Chicken
2 tablespoons (30 milliliters) olive oil (30 grams)
1 tablespoon (15 milliliters) agave nectar (20 grams)
Pinch of salt (<1 gram)
Pinch of pepper (<1 gram)
11½ ounces chicken breast (330 grams)

Salad
4 cups romaine lettuce, rinsed and chopped (90 grams)
½ cup mango, diced (65 grams)
½ cup avocado, diced (70 grams)
½ cup pea shoots, chopped (15 grams)

Method:

To make dressing, cut feijoas in half, scoop out flesh and place in a blender. Add jalapeño, oil, lemon juice, water and salt, and puree until smooth. Set aside.

Meanwhile, heat grill or grill pan to medium-high.

Whisk oil, agave nectar, salt and pepper in a small bowl. Place chicken on grill, cover and cook for 15 minutes.

Brush each side of the chicken with oil-agave mixture. Allow chicken to cook for an additional 5 minutes or until it reaches an internal temperature of 165°F (74°C). Remove chicken from grill and cut into strips.
To make salad, combine lettuce, mango, avocado and pea shoots in a medium bowl. Divide salad between two plates, top each with sliced chicken and drizzle both with 1 tablespoon feijoa dressing. Serves 2.