Description
This Chicken Salad with Avocado Dressing is a fresh, protein-packed meal perfect for a light lunch or dinner. Tender, smoky-spiced chicken breast is served atop a bed of crisp lettuce, sweet corn, cherry tomatoes, and red onion, complemented by a creamy, tangy avocado-based dressing made with lime juice, Greek yogurt, and cilantro. The dish is simple to prepare, ready in just 20 minutes, and offers a healthy balance of flavors and textures.
Ingredients
Scale
Avocado Dressing
- 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 (Greek)
- 3 tbsp lime juice
- 3 – 5 tbsp low fat milk
- 1/4 tsp onion or garlic powder
- 1/2 tsp salt
- Black pepper, to taste
Spice Rub for Chicken
- 1 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- Black pepper, to taste
Chicken and Salad
- 5 – 7 oz (250 – 300g) chicken breast, skinless boneless (1 large)
- 1 tbsp olive oil
- 2 tbsp plain flour
- 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 cups chopped lettuce
Instructions
- Prepare Avocado Dressing: Place avocado, minced garlic, diced red onion, cilantro, olive oil (if using), Greek yogurt, lime juice, low fat milk, onion or garlic powder, salt, and black pepper into a small food processor. Whizz until smooth. Adjust consistency with milk and salt to taste.
- Make Spice Rub: Combine smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper on a plate to create the spice rub.
- Prepare Chicken: Slice the chicken breast into 4 to 5 thin diagonal steaks. Coat both sides of the chicken slices evenly with the prepared spice rub.
- Cook Chicken: Heat olive oil in a large skillet over high heat. Add the seasoned chicken slices and cook until both sides are dark brown and cooked through, about 2-3 minutes per side. Remove chicken onto a plate, cover loosely with foil, and let rest for 5 minutes. Then slice thickly.
- Assemble Salad: Arrange diced red onion, steamed corn kernels, cherry tomatoes, and chopped lettuce onto a serving platter.
- Serve: Place the sliced chicken alongside the salad and serve with the prepared avocado dressing on the side.
Notes
- Adjust the amount of milk in the dressing to get your preferred consistency.
- Resting the chicken after cooking allows juices to redistribute, keeping the meat moist.
- Use smoked paprika for a subtle smoky flavor; if unavailable, regular paprika can be used but flavor will differ.
- Serving the dressing on the side lets everyone add it according to their taste preferences.
- Ensure the avocado is ripe for a smooth and creamy dressing.
