Grilled Chicken And Avocado Napoleons Food

GRILLED CHICKEN AND AVOCADO NAPOLEONS

Steps:

• Place an oven rack in the lower 1/3 of the oven.
• Preheat to 400.
• Line baking sheets with parchment.
• Using the tines of a fork, prick the top of the pastry all over.
• Cover with parchment and place another baking sheet on top.
• Bake for 25 min (ours took 23 min) or until golden.
• Remove from pan and let cool.
• Preheat a grill pan and season both sides of chicken with salt and drizzle with olive oil.
• Grill until chicken is cooked through, about 5-6 min on each side.
• Set aside to rest.
• In a small bowl, mix together mayo and cayenne.
• To assemble:
• Place pastry on a work surface.
• Slice each chicken breast diagonally into 6 (1/4 inch thin) slices.
• Place 3 slices of chicken on pastry and top with 1/4 of spinach.
• Place 1 avocado slice on top.
• Spread 1 ts of mayo mixture on the underside of another piece of pastry to create the middle layer.
• Place on top.
• Repeat the layering with a pastry ending as the top.

GRILLED CHICKEN AND AVOCADO SALAD

Steps:

• Oil a grill pan and place over high heat until hot.
• Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken outer-side down on grill pan. Cook 4 minutes.
• Turn and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary.
• When chicken is cool enough to handle, cut into medium dice and transfer to a large bowl.
• Add chickpeas, peppers, onion and vinaigrette. Toss to combine.
• Gently fold in avocado. Serve garnished with lime wedges and cilantro.
• Cilantro-lime vinaigrette:.
• In a food processor, pulse cilantro until coarsely chopped. Add lime juice and pulse 10 seconds. With processor running, pour olive oil into feed tube in slow stream. Stir in salt and pepper to taste.