Avocado Chicken Salad Recipe
A delicious recipe, made from a tender chicken breast, mixed vegetables, and simple yet tasty dressing.
Servings 2 people
Calories 300kcal
Ingredients
- 1 chicken breast skinless and boneless
CHICKEN SEASONING
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon onion powder
TO FRY THE CHICKEN
- 1 tablespoon butter
- 2 tablespoon olive oil
VEGETABLES FOR THE SALAD
- 1 avocado cut in cubes
- 6 cherry tomatoes cut in half
- 1 small shallot chopped
- ¼ cup parsley chopped
- 1/3 cup cooked or canned corn
DRESSING
- Juice of one lime
- Salt to taste
- ¼ teaspoon Italian seasoning
- 2 tablespoon olive oil
- ¼ teaspoon black pepper
Instructions
COOKING THE CHICKEN BREAST
- Pat the chicken dry and season both sides of the chicken breast.
- In a hot pan, add the butter and olive oil. When hot, add the chicken and fry on high for 3 minutes.
- Flip the chicken and fry the other side for 4 minutes on high. Make sure the chicken is well cooked!
- Remove the chicken from the pan and cover for 5 minutes. Slice the chicken and keep aside.
PREPARING THE DRESSING
- Mix the dressing ingredients and whisk until the dressing look cloudy and a little thick.
MAKING THE SALAD
- Add all the ingredients to a bowl, add the dressing and toss well. Serve immediately.
Nutrition
Calories: 300kcal