Orange and Avocado-Crowned Black Thai Grilled Chicken Thighs

Dole

1/3 cup sesame-ginger salad dressing

2 tablespoons smooth peanut butter

1 teaspoon grated lime peel

2 tablespoons lime juice

1-1/2 pounds (6 to 8) boneless, skinless chicken thighs

Salt and ground black pepper

1 can (15 oz.) mandarin oranges, drained

1 avocado, peeled, seeded and chopped

¼ cup chopped peanuts

Getting the fixins ready before heading outside to the grill!

Whisk together salad dressing, peanut butter, lime peel and juice. Remove 2 tablespoons to a separate container and reserve.

Prepare grill to medium high heat; place chicken on grill rack coated with canola oil. Grill, uncovered, for about 10 minutes per side or until no longer pink in the center, basing with the larger amount of salad dressing mixture toward the end of the cooking coating both sides well.

Remove cooked chicken from the grill and place on a serving dish. Sprinkle with salt and pepper to taste. Top with mandarin oranges, avocado and drizzle with remaining 2 tablespoons dressing mixture. Sprinkle with peanuts and garnish with additional lime slices if desired.

So many delicious toppings!

Served as part of a picnic that included a friend's amazing blackberry-jalapeno salad and Matt's outstanding chili-coated grilled pineapple and brisket-wrapped grilled rhubarb! It was an amazing meal.

My Rating: 5/5 "I adored everything about this. Not only was it full of a spectacular variety of flavors and textures, it was healthy! How can something this delicious be good for you? The world is full of surprises."