2 chicken breasts
extra-virgin olive oil
Freshly ground black pepper
1/2 c. mayonnaise
1 tbsp. red wine vinegar
2 garlic cloves, grated
1/4 c. diced red onion
2 tbsp. minced chives, plus more for garnish
1 large head iceberg lettuce, cut into 4 wedges
2 avocados, pit removed and cut in half
Preheat a grill or stovetop grill pan over high heat. Rinse and dry chicken. Drizzle with olive oil and season with salt and pepper. When grill or pan is very hot, (almost smoking) place chicken on grill. Cook until internal temperature is 165 degrees F, 5 minutes per side. Set aside to rest for 2 to 3 minutes and shred using 2 forks.
Meanwhile, prepare dressing. In a medium jar add mayonnaise, 2 tablespoons olive oil, red wine vinegar, garlic, red onion, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper; shake well. Keep in fridge until ready to serve.
Serve iceberg wedge with half of avocado, handful of shredded chicken, drizzle of salad dressing and garnish with chives.