Avocado Salad with Orange-Wasabi Glazed Chicken

Ingredients

• 4 grilled skinless, boneless chicken breast halves
• 1 cup white sugar
• 1/4 cup water
• 1/2 cup red wine
• 1 cup orange juice
• 1 teaspoon wasabi paste
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 2 limes, juiced
• 2 avocados - peeled, pitted and diced
• salt and pepper to taste
• hot sauce to taste
• 1 (10 ounce) package mixed salad greens, rinsed and dried

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Season the chicken breasts with salt and pepper. Grill or pan-cook over medium-high heat, turning once, until the thickest part reaches 165°F (74°C), about 6 to 8 minutes per side. Rest 5 minutes, then slice.

2. Make the glaze: in a saucepan combine the white sugar, 1/4 cup water, red wine and orange juice. Simmer over medium heat about 10 minutes, until reduced by about half and syrupy.

3. Remove the glaze from the heat and whisk in the wasabi paste and half of the lime juice. Taste and add hot sauce if desired.

4. Brush the glaze over the cooked chicken and warm it for 1 to 2 minutes on the grill or in the pan, turning once, until the chicken is hot throughout.

5. Make the salad: in a bowl, gently toss the diced avocados, tomatoes, red onion and cilantro with the remaining lime juice, a pinch of salt, pepper and hot sauce to taste.

6. Divide the rinsed and dried salad greens among 4 to 6 plates. Top each with the avocado mixture.

7. Arrange the sliced glazed chicken over the salads and spoon any remaining glaze on top. Serve right away.