This healthy Mexican avocado salad recipe brings together chicken, avocado and Mexican spices for a delicious entree that makes a great lunch or supper!
Mexican Avocado Salad
Lime Dressing /Marinade:
2 tbsp lime juice
1 tbsp honey
¼ cup olive oil
1 tsp minced garlic (1 clove)
½ tsp salt
½ tsp black pepper
14 oz boneless skinless chicken breast
½ tsp chipotle powder
½ tsp oregano
¼ tsp cumin
½ tbsp olive oil
1 avocado, diced
1 cup cherry tomatoes, halved
¾ cup frozen corn, thawed
½ red onion, finely chopped
2 tbsp dried cilantro
5 cups romaine lettuce, cut into bite-sized pieces
Place lime dressing ingredients in a small jar and shake to mix.
Put 2 tbsp dressing in a sealable sandwich bag. Add chipotle, oregano, cumin, salt and pepper. Shake bag to mix and add chicken. Marinade overnight.
Heat 1 tbsp oil in a skillet over medium-low heat. Cook chicken until it reaches an internal temperature of 160͒, about 4 minutes on each side. Let rest for 5 minutes and slice.
Add 1 tbsp cilantro to dressing and shake to mix.
Place corn, avocado, tomato and onion in a bowl. Add remaining cilantro, half of remaining dressing and toss to coat.
Place lettuce in a 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: To keep lettuce romaine lettuce fresh longer, separate leaves and wash. Dry in a salad spinner or with paper towels. Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.
Hack: 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”.