Grilled Chicken & Avacado Salad

Vegetable oil, for grill pan
6 skinless, boneless chicken breast halves (about 2 pounds)
Coarse salt and freshly ground pepper
2 cups cooked chickpeas
3 fresh Poblano peppers, seeded, deribbed, and finely chopped
1 medium red onion, finely chopped
Cilantro-Lime Vinaigrette
3 ripe, firm avocados, peeled, pitted, and diced
Lime slices, for serving
4 sprigs fresh cilantro, for serving


Oil a grill pan and place over high heat until hot. Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken skin-side down on grill pan. Cook 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.
Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado. Serve garnished with lime wedges and cilantro.

Cilantro-Lime Vinaigrette

1/2 bunch cilantro, stems trimmed and discarded
1/4 cup freshly squeezed lime juice (about 2 limes)
1/2 cup extra virgin olive oil
Coarse salt and freshly ground pepper

Place cilantro in a food processor and pulse until coarsely chopped. With machine running, add lime juice, then olive oil. Season with salt and pepper