MEXICAN CHICKEN AVOCADO SALAD

Loaded with all the good stuff! This Mexican Chicken Avocado Salad is incredible! www.recipetineats.com

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 lettuce, cut into bite size pieces
Instructions
  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.
Recipe Notes

1. Chipotle Powder is irritatingly difficult to find here in Australia!! It is a brilliant seasoning – it’s like smoked paprika on steroids. More complex, more flavour, VERY Mexican (it’s actually ground dried smoked jalapeños). I get mine from Firework Foods (online Mexican store), at some fruit & veg stores like Thomas Dux, sometimes from Harris Farms, stores that carry Herbies spices, and ethnic stores. SUBSTITUTION: Australia and non US- 1/4 tsp smoked paprika, pinch each of chilli powder, coriander, cumin. US – 1/4 tsp smoked paprika, 1/4 tsp chili powder (i.e. what the US knows as chili powder which is not just pure ground chili).

2. Nutrition per serving, assuming 3 servings.

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Source: http://www.recipetineats.com/mexican-chicken-avocado-salad/

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