MEXICAN CHICKEN AVOCADO SALAD

By Peggie

A fully loaded salad, satisfying to have as a meal! Crunchy lettuce topped with juicy, creamy avocado corn and tomato salsa, served with a gorgeously seasoned Mexican chicken. Drizzled with a lime dressing that does double duty as the chicken marinade. Makes 2 giant servings or 3 normal servings. Recipe video below (see how I scoop out avocado!)

Ingredients

• Lime Dressing / Marinade:
• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 cup olive oil (65ml)
• 1 garlic clove, minced
• 1/2 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
• 3/4 cup corn kernels (canned, drained)
• 1/2 red onion, finely chopped
• Salad:
• 1/4 cup coriander / cilantro, finely chopped
• 5 heaped cups cos / romaine lettuce, cut into bite size pieces

Details

Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

Place Lime Dressing ingredients in a jar, shake well.
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.
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.
Add 2 tablespoons of coriander into Dressing, shake.
Place avocado, corn, tomato and onion in a bowl. Add remaining coriander, drizzle with a bit of Dressing, toss gently.
Place lettuce in a bowl, drizzle with a bit of Dressing, toss.
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).