Grilled Summer Salad with Basil Vinaigrette

Grill your veg

Pre-heat your grill over high heat. Slice zucchini lengthwise, cut nectarines off the pit, slice lemon in half and shuck corn. Toss everything in 1 tbsp oil and a giant pinch of salt. Once grill is hot, add your fruit and veggies and grill just until you get you get a good grill mark. You don't want to cook more than about 5 minutes as you want everything to stay fairly firm. Remove from heat and set aside. Turn grill down to medium.

Grill your chicken

Slice chicken in half so you have thin breasts that are all about the same thickness. Toss chicken in 1 tbsp avocado oil. Sprinkle with 1 tsp garlic, 1/2 tsp onion powder, 1 tsp basil, 1 tsp salt and fresh cracked pepper. Place on grill for 3 minutes, flip and cook another 3 minutes. Once chicken is cooked through (165F) remove from grill and set aside.

(You can do step 1 & 2 at the same time if you have a large enough grill, just keep one side hot for the veg and one side on medium for the chicken!)

Make your dressing

While your veggies and chicken cool, make your dressing. To a food processor or blender, add all your dressing ingredients: 1 cup packed basil, 1 clove garlic, 1 tbsp honey, 2 tsp white wine vinegar, and start with just 1/2 cup avocado oil and a big pinch of salt. Blend until smooth, adding more oil as needed if it won't blend (just be patient though and try not to overdo it with the oil).

Make your pita chips

Cut pitas into chip size pieces. In a small bowl, mix 1/4 cup avocado oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt. Brush oil mixture onto both sides of each chip. Bake in air fryer at 400F for about 5 minutes or until golden brown.

Assemble

Once veggies and chicken have cooled, dice along with avocado into uniform pieces. Add to an extra large bowl with your crumbled feta, top with dressing and mix well. Serve cold or room temp with pita chips.