Description
A vibrant and satisfying Mexican Avocado Chicken Salad featuring marinated and pan-seared chicken breasts, fresh avocado, cherry tomatoes, corn salsa, and crisp romaine lettuce, all tossed in a zesty lime and honey dressing. Perfect for a healthy lunch or light dinner with bold flavors and a refreshing crunch.
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
- 2 tbsp Lime Dressing (from above)
- ½ tsp chipotle powder
- ½ tsp oregano
- ¼ tsp cumin powder
- Salt & pepper, to taste
- 2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5”)
- ½ tbsp olive oil
Salad
- 1 avocado, chunky diced
- 1 cup cherry tomatoes, halved
- ¾ cup corn kernels (canned, drained)
- ½ red onion, finely chopped
- ¼ cup coriander/cilantro, finely chopped
- 5 heaped cups cos/romaine lettuce, cut into bite size pieces
- Additional coriander (2 tbsp) for dressing
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 tablespoons of the Lime Dressing into a ziplock bag. Add chipotle powder, oregano, cumin powder, salt, and pepper, then mix by squishing the bag. Add chicken breasts, seal the bag, and massage to coat the chicken evenly. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook Chicken: Heat ½ tablespoon olive oil in a skillet over medium-low heat. Add the marinated chicken breasts and cook until nicely browned and cooked through—about 8 minutes if breasts are 2cm thick. Remove from skillet and let rest for 5 minutes, then slice thinly.
- Enhance Dressing: Add 2 tablespoons of finely chopped coriander into the remaining Lime Dressing and shake well to incorporate fresh herb flavor.
- Prepare Salsa: In a bowl, combine diced avocado, corn kernels, halved cherry tomatoes, finely chopped red onion, and the remaining chopped coriander. Drizzle with a small amount of the enhanced Lime Dressing and gently toss to combine without mashing the avocado.
- Toss Lettuce: Place bite-sized romaine lettuce in a separate bowl. Drizzle with a bit of the dressing and toss lightly to coat.
- Assemble Salad: Arrange the dressed lettuce on a serving platter. Top with the prepared salsa, then arrange the sliced chicken over the top. Drizzle with the remaining dressing for added flavor. Serve immediately.
Notes
- Watch the video to learn the best technique for scooping and dicing the avocado for the perfect chunky texture.
- This salad is fully loaded and can be enjoyed as a satisfying meal.
- Crunchy romaine lettuce pairs beautifully with creamy avocado and sweet corn tomato salsa.
- The marination time for chicken is flexible; 30 minutes is sufficient, but marinating overnight enhances the flavors.
- Makes 2 large meal-size servings or 3 smaller servings.
Nutrition
- Serving Size: 390 g
- Calories: 487 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 85 mg
