Here is another tasty, simple and light dish to serve on a nice, spring evening . . .
1/4 cup olive oil (plus more for the grill)
1/4 cup of fresh lemon juice (about 2-3 lemons)
Coarse salt and pepper
2 or 3 boneless chicken breasts
1/4 tsp cumin
1 bunch of radishes sliced thinly (I use the greens from the radishes as well)
1 avocado cubed
Heat an indoor or outdoor grill on medium to medium-high heat. In a small bowl, whisk together the oil, lemon juice, salt and pepper.
Lay the chicken flat and hold a sharp knife parallel to the cutting board, then slice the chicken in half horizontally so you have 2 thinner pieces of the breast. Cover with plastic wrap and pound with a meat mallot (or rolling pin) until about an inch thick. Drizzle about half of the dressing onto the chicken and then sprinkle with the cumin.
Oil the grill and then cook the chicken until done, about 2-3 minutes per side. In a medium bowl toss the sliced radish, greens and avocado with the remainder of the dressing. Serve the chicken topped with the salad.