Description
A vibrant and flavorful Mexican Avocado Chicken Salad featuring marinated grilled chicken breasts, creamy avocado, fresh cherry tomatoes, corn, and crisp romaine lettuce, all tossed in a zesty lime dressing with hints of chipotle and oregano. Perfect for a light, healthy meal packed with protein and fresh ingredients.
Ingredients
Scale
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
- 2 tbsp fresh coriander/cilantro, chopped (divided)
Chicken Marinade
- 1/2 tsp chipotle powder
- 1/2 tsp oregano
- 1/4 tsp cumin powder
- Salt & pepper, to taste
- 2 small chicken breasts (400g/14oz, split if thicker than 2cm / 4/5”)
Cooking
- 1/2 tbsp olive oil
Salad
- 1 avocado, chunky diced
- 1 cup cherry tomatoes, halved
- ¾ cup corn kernels (canned, drained)
- ½ red onion, finely chopped
- 5 heaped cups cos/romaine lettuce, cut into bite-sized pieces
- Remaining fresh coriander/cilantro, finely chopped
Instructions
- Prepare the Lime Dressing: Combine lime juice, honey, olive oil, minced garlic, salt, and black pepper in a jar. Shake well until all ingredients are fully mixed and emulsified.
- Marinate the Chicken: Place 2 tablespoons of the lime dressing in a ziplock bag. Add chipotle powder, oregano, cumin powder, salt, and pepper. Mix ingredients inside the bag, then add the chicken breasts. Seal the bag and massage it gently to coat the chicken evenly. Marinate for at least 30 minutes or up to overnight for more flavor.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Cook the chicken breasts for approximately 8 minutes total if they are about 2 cm/4-5 inches thick, allowing a nice brown crust to form. Once cooked through, let the chicken rest for 5 minutes, then slice it into strips.
- Finish the Dressing: Add 2 tablespoons of chopped coriander into the remaining lime dressing and shake again to incorporate the fresh herb flavor.
- Prepare the Salsa: In a bowl, combine diced avocado, halved cherry tomatoes, corn kernels, finely chopped red onion, and the remaining chopped coriander. Drizzle with a bit of the dressing and toss gently to combine.
- Prepare the Lettuce: Place the romaine lettuce in a separate bowl. Drizzle with a little bit of the dressing and toss to coat evenly.
- Assemble the Salad: Arrange the dressed lettuce on a serving platter. Top with the prepared avocado salsa and sliced chicken. Drizzle the remaining dressing over the top before serving.
Notes
- Marinating the chicken overnight will enhance the flavor but 30 minutes is sufficient if you’re short on time.
- Use ripe but firm avocado to prevent the salad from becoming too mushy.
- Adjust the amount of chipotle powder according to your preferred spice level.
- For a gluten-free version, ensure all ingredients, especially canned corn, contain no additives with gluten.
- Leftover chicken and salad components can be stored separately in airtight containers in the refrigerator for up to 2 days.
