Chicken Salad with Avocado Dressing
A scrumptious, healthy salad that's satisfying enough to have as a meal. The star of this is the creamy avocado dressing - full of nutrients, flavour and so delicious!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1/2 large or 1 small ripe avocado
- 1 garlic clove (, minced)
- 2 tbsp diced red onion
- 1/4 cup cilantro (, stems and leaves, not packed in)
- 1/2 tbsp olive oil ((optional))
- 1 tbsp plain low fat yoghurt ((I use Greek))
- 3 tbsp lime juice
- 3-5 tbsp low fat milk
- 1/4 tsp onion or garlic powder
- 1/2 tsp salt
- Black pepper
- 5-7 oz 250 - 300g chicken breast (, skinless boneless (I had 1 large one))
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp each onion powder (, garlic powder, cayenne pepper, salt)
- 2 tbsp plain flour
- Black pepper
- 1/2 cup diced red onion
- 1 corn (, steamed, kernels cut off (or 3/4 cup cooked kernels))
- 3/4 cup cherry tomatoes (, halved or quartered)
- 5 cup chopped lettuce
Instructions
- 1
Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1)
- 2
Spice Rub: Combine ingredients and scatter on a plate.
- 3
Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.
- 4
Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.
- 5
Pile the Salad ingredients onto a serving platter then place the chicken on the side.
- 6
Serve with Avocado Dressing.