Pesto Grilled Chicken Avocado Salad

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Basil Pesto, Prepared
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  2 tbsp Lemon Juice, Fresh
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  1 tbsp 1-2 tablespoons water ((optional -- for a thinner consistency))
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  2 tsp Garlic
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  1 tsp 1 teaspoon salt
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  1 1 pinch cracked pepper (to taste)
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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 cup Lettuce, Romaine
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  1 Cucumber(201g)
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  1 cup Tomato, Cherry
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  1 Yellow Onion(55g)
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  1 Avocado(150g)
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  0.5 cup Cheese, Feta, Crumbled
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  2 2 lemon wedges (to serve)
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  2 tbsp 2 Tablespoons Fresh Basil (Or Parsley, Chopped To Garnish)

Instructions

1. 1Whisk together the basil pesto, lemon juice, fresh garlic, and olive oil in a large bowl. Divide the mixture evenly—pour half into a shallow dish for marinating and refrigerate the other half in a separate container to use as dressing later.
2. 2Add the chicken thighs to the shallow dish with marinade, turning to coat evenly. Marinate for 15–30 minutes at room temperature, or up to 2 hours in the refrigerator.
3. 3While the chicken marinates, prepare all salad vegetables: chop the romaine lettuce, slice the cucumber, halve the cherry tomatoes, thinly slice the onion, and cut the avocado into chunks. Toss together in a large bowl.
4. 4Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat for 1–2 minutes until shimmering. Place the chicken thighs in the pan and cook for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F.
5. 5Remove the chicken from heat and let rest for 5 minutes. Slice the chicken into bite-sized pieces.
6. 6Divide the salad base evenly into 4 airtight containers while still at room temperature. Top each container with an equal portion of the sliced chicken.
7. 7Divide the reserved pesto dressing equally among the 4 containers, drizzling it over the chicken and salad.
8. 8Sprinkle each container with crumbled feta cheese. Seal the containers and refrigerate until ready to serve.