Chicken Salad with Avocado Dressing

Name: Chicken Salad with Avocado Dressing
Ingredients: 1/2 large or 1 small ripe avocado; 1 garlic clove (, minced); 2 tbsp diced red onion; 1/4 cup cilantro (, stems and leaves, not packed in); 1/2 tbsp olive oil (optional); 1 tbsp plain low fat yoghurt (I use Greek); 3 tbsp lime juice; 3 - 5 tbsp low fat milk; 1/4 tsp onion or garlic powder; 1/2 tsp salt; Black pepper; 5 - 7 oz / 250 - 300g chicken breast (, skinless boneless (I had 1 large one); 1 tbsp olive oil; 1 tsp smoked paprika; 1/4 tsp each onion powder (, garlic powder, cayenne pepper, salt); 2 tbsp plain flour; Black pepper; 1/2 cup diced red onion; 1 corn (, steamed, kernels cut off (or 3/4 cup cooked kernels); 3/4 cup cherry tomatoes (, halved or quartered); 5 cups chopped lettuce

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Total Time

20 minutes

Prep Time

15 minutes

Cook Time

5 minutes

Rating

(24)

Ingredients

2 servings

1/2 large or 1 small ripe avocado
1 garlic clove (, minced)
2 tbsp diced red onion
1/4 cup cilantro (, stems and leaves, not packed in)
1/2 tbsp olive oil (optional)
1 tbsp plain low fat yoghurt (I use Greek)
3 tbsp lime juice
3 - 5 tbsp low fat milk
1/4 tsp onion or garlic powder
1/2 tsp salt
Black pepper
5 - 7 oz / 250 - 300g chicken breast (, skinless boneless (I had 1 large one)
1 tbsp olive oil
1 tsp smoked paprika
1/4 tsp each onion powder (, garlic powder, cayenne pepper, salt)
2 tbsp plain flour
Black pepper
1/2 cup diced red onion
1 corn (, steamed, kernels cut off (or 3/4 cup cooked kernels)
3/4 cup cherry tomatoes (, halved or quartered)
5 cups chopped lettuce

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Preparation

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Step 1

Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1)

Step 2

Spice Rub: Combine ingredients and scatter on a plate.

Step 3

Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.

Step 4

Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.