Chicken And Avocado Salad
An impressive & attractive salad platter: easy to assemble for a light lunch or supper. Full of flavour and texture with rocket & croutons.
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.