An impressive and attractive salad platter: easy to assemble with other salads and take to the table for a light lunch or supper with friends. Full of flavour and texture with peppery rocket, a creamy dressing and parmesan croutons.
Can You Freeze The Chicken And Avocado Salad?
It is possible to cook and freeze the chicken but not the salad part of this dish. Freeze the chicken for up to 4 weeks and defrost throughout before reheating in a pan.
On What Occasions Would You Serve Chicken And Avocado Salad?
The slow braised pork belly is ideal for a cozy date night, a relaxed evening meal and even a dinner party.
Equipment I Use To Make Chicken And Avocado Salad
The kitchen equipment required to make this chicken and avocado salad is minimal and you will most likely have all equipment at home. A chopping board, a decent knife, baking sheet and if available a cast iron skillet or heavy bottomed frying pan.
Ingredients
- 2 chicken breasts
- Spinach leaves
- 100g cherry tomato, halved
- ½ red onion, thinly sliced
- 2 avocados, chopped
Marinade
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 jalapeño pepper, minced
- ½ teaspoon chili powder
- 1 tablespoon honey
- 4 tablespoons lime juice
Dressing
- 4 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons lime juice
Parmesan Croutons
- 100g (3½oz) ciabatta, cut into 1.5cm (½in) cubes
- 2tbsp olive oil
- 2tbsp Parmesan, grated
- ½ lemon, zested
Instructions
- In a medium bowl, combine all the ingredients for the chicken marinade.
- Toss in the chicken breast and marinate for at least one hour.
- In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly six to eight minutes each side. Set chicken aside.
- Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
- In a small bowl, combine all the ingredients for the dressing. Mix well.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- To make the Parmesan croutons, put the chopped ciabatta cubes into a large bowl and toss with the olive oil, grated Parmesan, lemon zest and a little freshly ground black pepper.
- Put on a baking sheet and put in the oven on the middle shelf to cook for 8-10 minutes, or until the croutons are nicely golden brown. Remove the tray from the oven and set aside.
- Slice cooked chicken breast and add to the salad bowl.
- Drizzle the salad with the dressing, lightly toss, place the salad on plates, add the chicken and serve.
If You Like This Recipe, why not try…
Chicken And Avocado Salad
Ingredients
- 4 boneless chicken thighs
- 1/2 bag spinach
- 100 g cherry tomato, halved
- 1/2 red onion, thinly sliced
- 2 avocados, chopped
Marinade
- 1 tbsp olive oil
- 1 tsp salt
- 2 cloves garlic, minced
- 1 jalapeño pepper, minced
- 1/2 tsp chili powder
- 1 tbsp honey
- 4 tbsp lime juice
Dressing
- 4 tbsp olive oil
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp lime juice
Parmesan Croutons
- 100 g ciabatta, cut into 1.5cm (½in) cubes
- 2 tbsp olive oil
- 2 tbsp Parmesan, grated
- 1/2 lemon, zested
Instructions
- In a medium bowl, combine all the ingredients for the chicken marinade.
- Toss in the chicken breast and marinate for at least one hour.
- In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly six to eight minutes each side.
- Set chicken aside.
- Place chopped spinach, tomatoes, red onion, and avocados in a large salad bowl.
- In a small bowl, combine all the ingredients for the dressing. Mix well.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- To make the Parmesan croutons, put the chopped ciabatta cubes into a large bowl and toss with the olive oil, grated Parmesan, lemon zest and a little freshly ground black pepper.
- Put on a baking sheet and put in the oven on the middle shelf to cook for 8-10 minutes, or until the croutons are nicely golden brown. Remove the tray from the oven and set aside.
- Slice cooked chicken breast and add to the salad bowl.
- Drizzle the salad with the dressing, lightly toss, place the salad on plates, add the chicken and serve.
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