Description
This Mexican Avocado Chicken Salad is a vibrant, flavorful meal combining marinated grilled chicken with creamy avocado, fresh corn and cherry tomatoes, crisp romaine lettuce, and a zesty lime dressing. Perfect as a satisfying and healthy lunch or dinner, this recipe features a spicy, smoky chipotle marinade and a refreshing blend of fresh ingredients.
Ingredients
Scale
Lime Dressing
- 2 tbsp lime juice
- 1 tbsp honey
- 1/4 cup olive oil (65ml)
- 1 garlic clove, minced
- ½ tsp salt
- Black pepper to taste
Chicken Marinade and Cooking
- 1/2 tsp chipotle powder
- 1/2 tsp oregano
- 1/4 tsp cumin powder
- Salt & pepper to taste
- 2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5”)
- 1/2 tbsp olive oil
Salad Ingredients
- 1 avocado, chunky diced
- 1 cup cherry tomatoes, halved
- 3/4 cup corn kernels (canned, drained)
- 1/2 red onion, finely chopped
- 1/4 cup coriander / cilantro, finely chopped
- 5 heaped cups cos / romaine lettuce, cut into bite size pieces
Instructions
- Prepare Lime Dressing: In a jar, combine lime juice, honey, olive oil, minced garlic, salt, and black pepper. Shake well until fully emulsified.
- Marinate Chicken: Place 2 tbsp of the dressing into a ziplock bag. Add chipotle powder, oregano, cumin, salt, and pepper. Mix by squishing the bag. Add chicken breasts, seal, and massage marinade into the chicken. Refrigerate and marinate for at least 30 minutes or up to overnight for deeper flavor.
- Cook Chicken: Heat 1/2 tablespoon olive oil in a skillet over medium-low heat. Cook the marinated chicken breasts until cooked through and browned on the outside, approximately 8 minutes for about 2 cm (4/5”) thick pieces. Remove from heat and let rest for 5 minutes, then slice.
- Mix Dressing with Coriander: Add 2 tablespoons of chopped coriander into the remaining dressing jar and shake again to incorporate fresh herb flavors.
- Prepare Avocado Salsa: In a bowl, combine diced avocado, corn kernels, halved cherry tomatoes, finely chopped red onion, and the remaining coriander. Drizzle lightly with the herb-infused dressing and toss gently to coat without mashing the avocado.
- Prepare Lettuce: Place chopped romaine lettuce in a large bowl. Drizzle with some of the dressing and toss to lightly dress the leaves.
- Assemble Salad: On a serving platter or large bowl, arrange the dressed lettuce as a base. Top with the avocado salsa mixture and then the sliced chicken breasts. Drizzle any remaining dressing over the assembled salad. Serve immediately.
Notes
- Watch the recipe video to learn the best technique for scooping and dicing avocado.
- This salad is fully loaded and satisfying for a complete meal with a balance of creamy, crunchy, and spicy flavors.
- The recipe makes approximately 2 large meal servings or 3 normal servings.
- Marinating the chicken for at least 30 minutes enhances the flavor significantly, but it can be marinated overnight for the best taste.
Nutrition
- Serving Size: 390 g
- Calories: 487 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg
