CHICKEN SALAD WITH AVOCADO DRESSING

By Lsweetnell

Author advises: Use as a dip or to spread on toast! It thickens when you refrigerate it.
Author: Nagi | RecipeTin Eats
Serves: 2
PREP TIME 15 mins
COOK TIME 5 mins
TOTAL TIME 20 mins

Ingredients

• Avocado Dressing
• 1/2 large or 1 small ripe avocado
• 1 garlic, 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 yogurt (I use Greek)
• 3 tbsp lime juice
• 3 - 5 tbsp milk
• 1/4 tsp onion or garlic powder
• 1/2 tsp salt
• Black pepper
• Chicken
• 5 - 7 oz / 250 - 300g chicken breast, skinless boneless (I had 1 large one)
• 1 tbsp olive oil
• Spice Rub
• 1 tsp smoked paprika
• 1/4 tsp each onion powder, garlic powder, cayenne pepper, salt
• 2 tbsp plain flour
• Black pepper
• Salad
• 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

Details

Adapted from recipetineats.com

Preparation

Step 1

Avocado Dressing: Place the ingredients in a small food processor and whiz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1)
Spice Rub: Combine ingredients and scatter on a plate.
Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.
Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.
Pile the Salad ingredients onto a serving platter then place the chicken on the side.
Serve with Avocado Dressing.

Author's NOTE:
I like to puree it a lot so the cilantro/coriander becomes pureed into the dressing because it adds to the green colour of the dressing. But you could puree it less so you have more specks of green in the dressing. It doesn't affect the flavour, it's just aesthetics!