Mexican Avocado Chicken Salad

Ingredients
LIME DRESSING / MARINADE:

• 1 garlic clove, minced
• ½ tsp salt + black pepper
• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 cup olive oil (65ml)

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 / romaine lettuce, cut into bite size pieces
  
  

  

  Mexican Avocado Chicken Salad

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. Source Blog>>https://www.recipetineats.com/mexican-chicken-avocado-salad/

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