Chicken Salad with Avocado Dressing

By KeyIngredient

Ingredients

• 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 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

Details

Servings 2
Preparation time 15mins
Cooking time 20mins
Adapted from recipetineats.com

Preparation

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)
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 dark 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.

recipieneats.com