Chicken Salad with Avocado Dressing
Try this Chicken Salad with Avocado Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 tsp salt
- 1 tbsp olive oil
- black pepper
- 1 tsp smoked paprika
- 3 tbsp lime juice
- 1/2 cup diced red onion
- 2 tbsp diced red onion
- 2 tbsp plain flour
- 1/2 large or 1 small ripe avocado
- 1 garlic, minced
- 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 - 5 tbsp low fat milk
- 1/4 tsp onion or garlic powder
- 5 - 7 oz / 250 - 300g chicken breast skinless boneless (i had 1 large one)
- 1/4 tsp each onion powder garlic powder, cayenne pepper, salt
- 1 corn, steamed kernels cut off (or 3/4 cup cooked k
- 3/4 cup cherry tomatoes halved or quartered
- 5 cups chopped lettuce
- Carbohydrate 20.9307566675155 g
- Cholesterol 0 mg
- Fat 2.44679083406217 g
- Fiber 4.79561662733176 g
- Protein 3.62002999998874 g
- Saturated Fat 0.353928333431264 g
- Serving Size 1 1 Serving (256g)
- Sodium 15.6933333333988 mg
- Sugar 16.1351400401838 g
- Trans Fat 0.248934583356596 g
- Calories 107 calories
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)Spice Rub: Combine ingredients and scatter on a plate.Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.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.Pile the Salad ingredients onto a serving platter then place the chicken on the side.Serve with Avocado Dressing.
