Mexican Avocado Chicken Salad
Total Time
23 minutes
Prep Time
15 minutes
Cook Time
8 minutes
Rating
4.96 out of 5 stars
(43)
Ingredients
3 servings
- 2 tbsp lime juice
- 1 tbsp honey
- 1/4 cup olive oil (65ml)
- 1 garlic clove, minced
- ½ tsp salt + black pepper
- 2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5”)
- 1/2 tsp EACH chipotle powder (Note 1) and oregano
- 1/4 tsp cumin powder
- Salt & pepper
- 1/2 tbsp olive oil
- 1 avocado, chunky dice (watch video to see how I do this)
- 1 cup cherry tomatoes, halved
- ¾ cup corn kernels (canned, drained)
- ½ red onion, finely chopped
- 1/4 cup coriander / cilantro, finely chopped
- 5 heaped cups cos / romaine lettuce, cut into bite size pieces
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Preparation
Step 1
Place Lime Dressing ingredients in a jar, shake well.
Step 2
Put 2 tablespoons of Dressing in a ziplock bag. Add chipotle, oregano, cumin, salt and pepper, mix/squidge bag. Add chicken, seal and massage to coat. Marinate 30 min – overnight.
Step 3
Heat 1 tbsp olive oil in skillet over medium low, cook chicken to taste (2cm / 4/5” takes around 8 minutes), getting a nice brown crust on it. Rest 5 min then slice.
Step 4
Add 2 tablespoons of coriander into Dressing, shake.
Step 5
Place avocado, corn, tomato and onion in a bowl. Add remaining coriander, drizzle with a bit of Dressing, toss gently.
Step 6
Place lettuce in a bowl, drizzle with a bit of Dressing, toss.
Step 7
Assemble Salad: Place lettuce on a serving platter. Top with Salsa and sliced chicken. Drizzle with remaining Dressing. Serve.
Step 8
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