Grilled Spanish Chicken with Garlic Dipping Sauce
Avocado-Almond Salad
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar, divided
- ½ Tbsp lemon zest, divided
- 2 cloves garlic, minced and divided
- 1¼ tsp smoked paprika, divided
- ½ cup olive-oil mayonnaise
- 2 Tbsp chopped fresh parsley
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper; place in a large zip-top plastic bag.
- Add oil, 1½ Tbsp vinegar, 1 tsp lemon zest, 1 clove minced garlic, and 1 tsp paprika to chicken in bag. Seal bag, and chill 4 to 24 hours.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken, covered, 5 to 6 minutes per side or until done; let stand 5 minutes.
- Meanwhile, stir together mayonnaise, ½ Tbsp vinegar, ½ tsp lemon zest, 1 clove minced garlic, ¼ tsp paprika, and parsley. Serve with chicken.
Side Dish Ingredients
- ½ (5-oz) pkg baby spinach
- 1 avocado, sliced
- 2 Tbsp sliced almonds
- 3 Tbsp olive oil vinaigrette
- 2 tsp lemon juice
Side Dish Instructions
- Combine spinach, avocado, and nuts in a bowl. Whisk together vinaigrette and lemon juice. Toss with spinach.
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