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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.
Prep Time 10 mins
Cook Time 20 mins
Course lunch, Salad, Side Dish, starter
Servings 2 people

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.
Keyword avocado, chicken, chicken and avocado salad, salad