Lemon Marinated Grilled Chicken Salad with Lemon-Basil Dressing

• For the chicken:
• 1 tablespoon fresh lemon juice (about ½ lemon)
• 1½ teaspoons kosher salt
• ½ teaspoon fresh cracked black pepper
• 1 teaspoon sugar
• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• For the dressing:
• ⅔ cup fresh basil
• 2 tablespoons fresh lemon juice
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon honey
• 6 tablespoons olive oil
• For the salad:
• Grilled lemon chicken, ½ a breast per person
• Leafy lettuce greens
• Sliced avocado, ½ an avocado per person
• Halved cherry tomatoes
• diced red onion

1. In a small bowl, whisk together lemon juice, salt, pepper, sugar and olive oil. Place chicken in a large sealable bag and pour in the marinade. Seal the bag, pressing out as much air as possible. Let rest in the fridge for 30 minutes, flipping halfway through.
2. Meanwhile preheat grill. Pull the chicken out of the marinade and let any excess drip off. Grill the chicken for 6 to 8 minutes per side or until cooked through.. Let rest for 5 minutes, then slice as needed.
3. To make the dressing, place the basil leaves in a small food processor or blender, and pulse until chopped. Add the lemon juice, salt and pepper black pepper and honey, pulsing to combine. Add the olive oil, and process until combined. Season to taste with additional salt, pepper and honey.
4. To assemble the salad, line each plate with lettuce leaves, then top with sliced chicken, avocado, tomatoes and red onion. Drizzle basil dressing over top. Sprinkle lightly with salt and pepper.

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