The Golden Hour Grilled Chicken & Avocado Salad

• 2 Large chicken breasts, butterflied
• 2 Ripe Hass avocados, sliced
• 4 Cups mixed baby greens
• 1/2 Red onion, thinly shaved
• 1/2 Cup cherry tomatoes, halved

• 2 Tbsp extra virgin olive oil
• 1 Lime, juiced
• 1 Tsp honey
• 1/2 Tsp smoked paprika
• Sea salt and cracked pepper

1. Season the chicken with paprika, salt, and pepper. Grill over medium-high heat until the char is deep and mahogany.

2. Whisk the lime juice, olive oil, and honey into a silky, golden emulsification.

3. Arrange a bed of vibrant greens on your plate. Slice the warm chicken into authentic strips.

4. Crown the greens with the chicken, avocado, and onion. Drizzle with the dressing immediately.

Stewart's Secret: For the most luxurious mouthfeel, brush your avocado slices with a hint of lime juice before plating. It keeps them emerald-bright and stops oxidation in its tracks.