Grilled Chicken And Avocado Napoleons Recipes

GRILLED CHICKEN AND AVOCADO NAPOLEONS

Steps:

• Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.
• Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. Set aside to cool.
• In a small bowl, mix together the mayonnaise and cayenne pepper.
• To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4-inch thick) slices. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pastry to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top.
• Arrange the Napoleons on a platter and serve.

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 AVOCADO AND CHICKEN SALAD

Steps:

• Preheat a grill or grill pan over medium-high heat. Clean and oil the grates.
• Halve the avocado and remove the pit but leave the skin on. Grill cut-side down until grill marks form, 3 to 5 minutes. Flip and grill 2 more minutes. Remove from the heat and let cool slightly. Once cool enough to handle, peel and chop into 1/2-inch cubes. Set aside.
• Meanwhile, shred the chicken into large pieces, using mainly the breast meat. Place in a medium bowl and set aside.
• Make the dressing: Combine the oil, mustard, honey and lemon juice in a small bowl or jar and whisk together. Season with salt and pepper.
• Divide the spring greens mix among 4 bowls or plates. Crumble the feta over the top, sprinkle with the basil, then top with the chicken and grilled avocado. Drizzle with the dressing and serve.