Mexican Avocado Chicken Salad Recipe

This filling Mexican Avocado Chicken Salad has all of the necessities of a extremely nice salad – it’s jam filled with recent, vibrant flavours, massive, creamy chunks of avocado and irresistible Mexican grilled chicken. 

It’s like a large salad model of Mexican Avocado Salsa – with the addition of chicken to finish the meal! To fill it out much more, strive it with a aspect of Simple No Yeast Flatbreads, a southwest Cowboy Rice Salad or strive a few of these wonderful simple No Knead Bread Rolls.

Avocado Chicken Salad – with Mexican flavours!

I’ve had a Big Salad* virtually on a regular basis for the previous month or so. Hopefully it’s greater than only a part and it turns into only a pure a part of my life-style – that I crave a salad as an alternative of pasta. Or cupcakes piled excessive with the fluffiest ever buttercream frosting. Or collapse lamb shanks. Or cheese or potatoes in any form or type.

OK. In order that imaginative and prescient I painted of a holier-than-thou, new clear consuming me is totally unrealistic.  You understand it, my mom is aware of it, and everybody who is aware of me is aware of it!

Having mentioned that, that is Avocado Chicken Salad is one thing that even non-salad-craving individuals like myself will love as a result of it’s massive, filling, fascinating and packed stuffed with flavour.

* The official definition of Big Salad: flavour packed salads which are satisfying sufficient to have as a meal. No wimpy salads in my world!!

Loaded with all issues Mexican

I name this Avocado Chicken Salad a Mexican Salad as a result of it’s loaded with all issues Mexican:

• Mexican marinated grilled chicken;

• Avocado Tomato Corn Salsa; and

• Contemporary lime coriander/cilantro dressing

All piled up over crisp lettuce leaves.

So simply to be clear, it’s not a standard Mexican salad. It’s an enormous, fats, satisfying salad that’s filled with recent Mexican flavours!

Triple responsibility dressing and marinade

This Avocado Chicken Salad recipe makes use of a neat trick the place the lime coriander/cilantro dressing does triple responsibility as:

• the dressing for the salad;

• dressing for the salsa; and

• marinade for the chicken.

This method of a dressing doing double or triple responsibility is a extremely efficient method I’ve been doing for so long as I can bear in mind. I’m such a fan of it that it was the primary theme I requested to do once I used to do common options in Tremendous Meals Concepts journal!

With all of the issues happening on this Avocado Chicken Salad, it’s a satisfying salad for dinner or lunch. Plenty of diet, protein from the chicken, creaminess from the avocado, nice textures, and a recent dressing that’s something however uninteresting.

If you wish to add some carbs, do this with a aspect of Simple Selfmade Flatbreads, add some lime rice (use this Lemon Rice recipe, simply change the lemon with lime), Cowboy Rice Salad, or make a few of these simple No Knead Mushy Bread Rolls.

Pack this up for lunch just by assembling the salad and maintaining the dressing separate. Make all of your co staff jealous! – Johnsat xx

Mexican Avocado Chicken Salad Recipe

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Serves: 3 Prep Time: 15 minutes Cooking Time: 8 minutes 8 minutes

Nutrition facts: 487 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 cup olive oil (65ml)
• 1 garlic clove, minced
• ½ tsp salt + black pepper
• 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
• 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
• 1/4 cup coriander / cilantro, finely chopped
• 5 heaped cups cos / romaine 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.

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.
First published May 2017, post refreshed May 2018 – no changes to recipe.

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