Mexican Avocado Chicken Salad Yum
  • Servings 3
  • Rating: ★★★

Ingredients

  • LIME DRESSING / MARINADE:
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/4 cup olive oil (65ml)
  • 1 garlic clove, minced
  • ½ tsp salt + black pepper
  • CHICKEN:
  • 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
  • AVOCADO SALSA:
  • 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
  • SALAD:
  • 1/4 cup coriander / cilantro, finely chopped
  • 5 heaped cups cos / romaine lettuce, cut into bite size pieces

Directions

  1. Place Lime Dressing ingredients in a jar, shake well.
  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.
  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.
  4. Add 2 tablespoons of coriander into Dressing, shake.
  5. Place avocado, corn, tomato and onion in a bowl. Add remaining coriander, drizzle with a bit of Dressing, toss gently.
  6. Place lettuce in a bowl, drizzle with a bit of Dressing, toss.
  7. Assemble Salad: Place lettuce on a serving platter. Top with Salsa and sliced chicken. Drizzle with remaining Dressing. Serve.

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