Make-Ahead Grilled Pollo Asado Salad

Instructions:

1. Step 1:

   Peel onion and cut into quarters. De-seed jalapeño pepper.

2. Step 2:

   Place chicken in a small baking dish. In a blender or food processor, combine 1/4 cup lime juice, cumin, olive oil, onion, garlic, jalapeño pepper, and salt and pepper to taste. Process until smooth. Pour half the mixture over the chicken (reserving the rest in a lidded container or jar). Cover and chill at least 30 minutes, up to overnight.

3. Step 3:

   Peel avocado and remove pit. Cut into thick slives. Peel jicama if necessary, and dice into large pieces. Combine both in a bowl with mixed greens.

4. Step 4:

   Heat a grill, grill pan, or heavy skillet over high heat. Remove chicken slices from marinade and place on grill. Cook, flipping once, until no longer pink in the middle — about 5 minutes per side.

5. Step 5:

   Serve chicken hot on top of greens and avocado. Pour reserved marinade over the top and season with salt and pepper to taste.