Sizzling Chicken Salad with California Avocado Cilantro Dressing

Ingredients

 * 2 ¼ Cups olive or avocado oil
 * ¾ Cup Dijon mustard
 * ½ Cup white wine vinegar
 * ¼ Cup fresh lime juice
 * ¼ Cup cilantro, chopped
 * ¼ TSP dried oregano leaves
 * ½ TSP ground red pepper
 * 6 (8 oz.) whole boneless chicken breasts, split in half
 * 3 California Avocados, seeded and peeled
 * 2 TSP sugar
 * 1 ½ Gallons mixed salad greens, torn into bite size pieces

Directions
Blend together oil, mustard, vinegar, lime juice, cilantro, oregano and pepper.

Combine 1-1/2 cups mustard mixture and chicken.

Marinate in refrigerator for at least 2 hours.

In blender or food processor, blend avocados with remaining mustard mixture and sugar until smooth. Cover and chill until serving time.

Remove chicken from marinade. Grill 6 inches from heat source, over medium-high heat, brushing with marinade often until chicken is done. Keep warm.

To serve, arrange about 2 cups salad greens on individual salad plates.

Slice 1 chicken breast half and arrange on greens.

Top with 2 ounces avocado dressing.

Garnish if desired and serve immediately.