Savory Chicken and Avocado Salad with Coconut Sorbet

This delightful recipe features a savory chicken salad that combines tender, marinated chicken with fresh vegetables and creamy avocado, drizzled with a zesty lime dressing. For dessert, enjoy a refreshing coconut sorbet that perfectly complements the meal while adhering to vegetarian, dairy-free, and nut-free requirements. The contrast of textures and flavors makes this dish both satisfying and appealing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• Juice of 2 limes
• 1 tablespoon fresh cilantro, chopped
• 2 cups coconut milk (canned)
• 1/4 cup agave syrup or maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lime juice

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. In a bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Coat the chicken breasts with this mixture.
3. Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest for a few minutes before slicing.
4. In a large salad bowl, combine mixed greens, diced avocado, cherry tomatoes, cucumber, and red onion.
5. Slice the grilled chicken and place it on top of the salad.
6. In a small bowl, whisk together lime juice, cilantro, and a pinch of salt. Drizzle over the salad and toss gently to combine.
7. For the coconut sorbet, in a mixing bowl, combine coconut milk, agave syrup, vanilla extract, and lime juice. Mix well.
8. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency. If you do not have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it is firm.
9. Serve the salad alongside a scoop of coconut sorbet for a refreshing finish.