Number of servings : 4
Prep time: 25 Minutes
Cooking time: Ready in under 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 teaspoon curry powder (look for brands with no onions or garlic)
½ teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil
1¼ pounds boneless, skinless chicken breasts
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard (look for brands with no onions or garlic)
1 teaspoon sesame oil
6 cups shredded romaine lettuce
4 cups thinly sliced honeydew melon, cut to match the avocado slices (about 1 pound)
½ avocado, thinly sliced lengthwise and halved crosswise
Preheat the grill or a grill pan.
In a small bowl, stir together the curry powder and salt. Rub the chicken with 2 teaspoons of the olive oil. Rub the curry mixture into both sides of the chicken.
Grill the chicken for 5 to 6 minutes per side, or until cooked through but still juicy and a little pink in the center (the chicken will continue to cook as it rests). When cool enough to handle, thinly slice against the grain.
Meanwhile, in a small bowl, whisk together the lemon juice, mustard, sesame oil, and remaining 1 tablespoon olive oil.
Place the lettuce in a large bowl and toss with all but 2 tablespoons of the dressing.
To serve, make a bed of lettuce on each of 4 salad plates. Divide the chicken, melon, and avocado among the plates. Drizzle the remaining dressing over the salads.