Grilled Chicken Salad with Avocado Mayo and Veggie Tray Soup

On a snowy day there is nothing better to warm the soul than pipping hot soup! And what better to use than left overs from the holiday parties.

1 left over veggie tray (approximately 1 cup broccoli florets, 1 cup cauliflower florets, 1 cup baby carrots)
2 tablespoons olive oil
5 small potatoes peeled and cubed
1 onion minced
1 can chick peas drained and rinsed
4 stalks celery chopped
3 cloves garlic minced
1 tablespoon salt
2 teaspoons black pepper
1 large bay leaf
2 teaspoons dried oregano
1/4 teaspoon cayenne
1 teaspoon cumin
1 quart chicken stock
6 cups water

1/4 cup salt
4 springs fresh rosemary
2 cloves garlic
1/4 cup parsley

6 boneless, skinless chicken thighs
1/4 onion minced
2 teaspoons herbed salt
Juice from 1 1/2 small lemons
Juice for one lime
Zest from one small lemon and one lime
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 Pablano pepper minced

2 avocados
Juice from half a lime and half a small lemon
Salt and pepper to taste
1/2 a Pablano pepper
1/4 cup vegetable oil (approximately)

Place the 1/4 cup salt, rosemary, parsley and garlic in a food processor and blend until combined. In a large mixing bowl combine the the onion, juice, spices, zest, Pablano pepper and olive oil whisking to combine well. Place the chicken thighs in a zip top freezer bag and pour the mixture over the chicken. Seal well removing the air completely and refrigerate for at least 30 minutes. (1-2 hours would be better.) in a large stock pot heat the olive oil over medium heat. Add the celery, onions, salt and pepper. Let this cook for about 5 minutes. Add the garlic, carrots, potatoes, broccoli and cauliflower. Add the oregano, cayenne and cumin. Let this cook for about 10 minutes. Add the liquid and bring to a boil. Reduce heat and simmer for 30-35 minutes. Add the chick peas then place the soup in a blender and purée (do this in batches) and replace the soup in a clean pot. Place the chicken on the counter top grill and cook until the internal temperature is 170 degrees. In a blender combine the avocado, garlic, Pablano, salt and pepper. Start to purée the mixture until it starts to become smooth and stream in the oil until the mixture emulsifies and becomes smooth like mayonnaise. Cube the grilled chicken and mix it with the avocado mayo and serve on whole wheat tortillas. For more on this recipe please email me at alesia.leach@gmail.com