Mexican Avocado Salad
Lime Dressing /Marinade:
2 tbls lime juice
1 tbls honey
¼ cup olive oil
1 tsp minced garlic (1 clove)
½ tsp salt
½ tsp black pepper
Chicken:
14 oz boneless skinless chicken breast
½ tsp chipotle powder
½ tsp oregano
¼ tsp cumin
½ tbls olive oil
Salsa:
1 avocado, diced
1 cup cherry tomatoes, halved
¾ cup frozen corn, thawed
½ red onion, finely chopped
Salad:
2 tbls dried cilantro
5 cups romaine lettuce, cut into bite sized pieces
Place lime dressing ingredients in small jar and shake to mix.
Put 2 tbls dressing in a sealable sandwich bag. Add chipotle, oregano, cumin, salt and pepper. Shake bag to mix and add chicken. Marinade overnight.
Heat 1 tbls oil in skillet over medium low heat. Cook chicken until it reaches an internal temperature of 160͒, about 4 minutes each side. Let rest for 5 minutes and slice.
Add 1 tbls cilantro to dressing and shake to mix.
Place corn, avocado, tomato and onion in bowl. Add remaining cilantro, half of remaining dressing and toss to coat.
Place lettuce in bowl and toss with remaining dressing. Top with salsa and sliced chicken.
3 servings, 487 calories per serving
Hack: If you plan to eat this over several days, do not assemble salad until ready to eat. Put serving size portions of salsa in sealable sandwich bags and squeeze out as much air as possible before sealing. Put the bags in a covered container. The absence of air and light will keep the avocado from browning.
Hack #2: To keep lettuce romaine lettuce fresh longer, separate leaves and wash. Dry in salad spinner or with paper towels. Place lettuce leaves in sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.
Hack #3: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
