Mexican Avocado Chicken Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
3
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Calories
487 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Avocado Chicken Salad
Description
Mexican Avocado Chicken Salad begins with a lime juice-based dressing containing honey, olive oil, minced garlic, salt, and pepper. The chicken breasts are seasoned with chipotle powder, oregano, cumin, salt, and pepper, then marinated in part of the dressing before cooking in a skillet to develop a browned crust. After resting and slicing the chicken, an avocado salsa is prepared by mixing chunky diced avocado, cherry tomatoes, corn, and finely chopped red onion with fresh coriander and a bit of the dressing. Crisp romaine lettuce is dressed separately with the lime dressing and combined in a serving bowl.
Assembly involves placing the lettuce on a platter, topping it with the avocado salsa, sliced chicken, and drizzling the remainder of the dressing. The salad balances the smoky, spicy flavors of chipotle and cumin with the brightness of lime and the creaminess of avocado. It offers a combination of textures from the crisp lettuce, tender chicken, and fresh salsa ingredients, making it a vibrant and satisfying dish.
Chipotle powder may be substituted with smoked paprika, chili powder, coriander, and cumin if unavailable, preserving the flavor profile. The recipe yields about three servings.
Ingredients
Lime Dressing / Marinade:
- 2 tbsp lime juice
- 1 tbsp honey
- 1/4 cup olive oil 65ml
- 1 garlic clove, minced
- ½ tsp salt
- ½ tsp black pepper
Chicken:
- 2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5”)
- 1/2 tsp chipotle powder each, note 1
- 1/2 tsp oregano each, note 1
- 1/4 tsp cumin powder
- salt
- black pepper
- 1/2 tbsp olive oil
Avocado Salsa:
- 1 avocado chunky dice
- 1 cup cherry tomato halved
- ¾ cup corn kernels canned, drained
- ½ red onion finely chopped
Salad:
- 1/4 cup Coriander or cilantro, finely chopped
- 5 romaine lettuce aka cos lettuce, cut into bite size pieces
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, a key smoky spice, can be hard to find; substitute with smoked paprika, chili powder, coriander, and cumin if necessary.
- This recipe serves approximately three people.
- Marinate chicken from 30 minutes up to overnight for best flavor and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 390g | |
| Calories | 487cal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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