For the Salad:

Sprinkle cutlets generously on both sides with spice blend or rub, allow to rest at room temperature while preparing the rest of the ingredients as well as the vinaigrette (recipe for vinaigrette is below, at bottom of the page.)

Arrange or toss the salad ingredients as desired. Grill and rest the cutlets. Cut into smallish bite-sized pieces and serve with the salad. Toss salad with vinaigrette or pass the vinaigrette at the table.

Grilling Chicken Cutlets on a Gas Grill:

1. Preheat the gas grill to medium-high heat.
2. Brush the grill grates with a neutral oil, such as canola or vegetable oil, to prevent sticking.
3. Place the cutlets on the preheated grill and close the lid.
4. Grill for approximately 2-3 minutes per side, depending on the thickness of the cutlets. Flip them only once, as excessive flipping can cause the chicken to lose juiciness.
5. Check for doneness by inserting an instant-read thermometer into the thickest part of the cutlet. The internal temperature should reach 162°F (74°C).
6. Once cooked, remove the chicken cutlets from the grill and let them rest, lightly covered, for a few minutes before serving.

Grilling Chicken Cutlets on a Charcoal Grill:

1. Prepare the charcoal grill for direct grilling by arranging hot coals on one side of the grill.
2. Season the chicken cutlets as desired.
3. Place the cutlets directly over the hot coals on the grill.
4. Cook for approximately 2-3 minutes per side, depending on the thickness of the cutlets. Adjust the cooking time accordingly to avoid charring or drying out the meat.
5. Use tongs to carefully flip the cutlets once, and be mindful of flare-ups caused by dripping fat.
6. To create a smoky flavor, consider adding wood chips or chunks to the charcoal for extra aroma. Soak the wood in water before adding it to the coals.
7. As with the gas grill method, use an instant-read thermometer to ensure the chicken reaches an internal temperature of 162°F (74°C).
8. Once cooked, remove the chicken cutlets from the grill, cover lighty, and let them rest for a few minutes before serving.

Jalapeno Lime Vinaigrette:

• 1/4 cup olive oil
• 1/4 cup white wine or rice wine vinegar
• juice of 1/2 lime
• 2 tablespoons agave
• 2 teaspoons minced jalapeno (about 1/2 small)
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon minced garlic
• salt to taste (about 1/2 teaspoon)

Place all ingredients in a jar. Shake to blend. Taste and adjust salt or other ingredients to your preference. There will be more dressing than needed for this salad.