Mexican Chicken Avocado Salad
Recipe by The Groovy Food Company
Bright, zesty, and bursting with bold flavours, this Mexican Chicken Avocado Salad is the perfect dish for warm-weather lunches, weeknight dinners, or alfresco entertaining. Juicy grilled chicken meets creamy avocado, sweet cherry tomatoes, crunchy corn, and a tangy lime-cilantro dressing that ties it all together beautifully. Packed with colour, texture, and wholesome ingredients, it’s a vibrant, satisfying salad that proves healthy eating doesn’t have to be boring. Whether served on its own, in a wrap, or as a side, this salad is sure to become a crowd favourite.
Ingredients:
LIME DRESSING / MARINADE:
- 2 tbsp lime juice
- 1 tbsp honey
- olive oil (65ml)
- 1 garlic clove, minced
- ½ tsp salt + black pepper
Chicken:
- 2 small chicken breasts, 400g
- 1/2 tsp of chipotle powder
- ½ of oregano
- 1/4 tsp cumin powder
- Salt & pepper
- 1/2 tbsp olive oil
Avocado Salsa:
- 1 avocado, chunky dice
- 1 cup cherry tomatoes, halved
- 40 grams sweetcorn (canned, drained)
- ½ red onion, finely chopped
Salad:
- 15 grams coriander, finely chopped – grams?
- 235 grams heaped cups cos / romaine lettuce, cut into bite size pieces
Method:
- Combine all the ingredient for the lime dressing in a jar and shake well.
- Put 2 tablespoons of the dressing in a ziplock bag. Add the chipotle, oregano, cumin, salt and pepper and mix together. mix/squidge the bag. Next, add the chicken then seal and massage to coat thoroughly. Leave to marinate for at least 30 min, or overnight to produce more flavour.
- Heat 1 tbsp olive oil in skillet over medium low, and gently cook your chicken (it should take approx. 8 mins), yielding a nice brown crust on it. Rest for 5 min then slice.
- Add 2 tablespoons of coriander into your remaining dressing and combine.
- Place the avocado, corn, tomato, and onion in a bowl.
- Next place your lettuce in a bowl, drizzle with your lime dressing and toss.
- Assemble your salad by placing lettuce on a serving platter. Top with salsa and sliced chicken. Drizzle with remaining dressing and serve.
