Mexican Avocado Chicken Salad

Name: Mexican Avocado Chicken Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 3 serving
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

User Reviews

5.0

129 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings
3
Calories
487 kcal
Course
Main Course
Cuisine
Mexican

Mexican Avocado Chicken Salad

Kai Walton

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Recipe video above (see how I scoop out avocado!) A fully loaded salad, satisfying to have as a meal! Crunchy lettuce, creamy avocado corn and tomato salsa, marinated Mexican chicken drizzled with a lime dressing. Makes 2 meal size servings or 3 normal servings. Marinate 30 min.

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Ingredients

Servings

Lime Dressing / Marinade:

2 tbsp lime juice
1 tbsp honey
1/4 cup olive oil (65ml)
1 garlic clove, minced
½ 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
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

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Instructions

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.

Notes

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).
Nutrition per serving, assuming 3 servings.
First published May 2017, post refreshed May 2018 - no changes to recipe.