Chicken Salad with Avocado Dressing

• Meat

  • 5 oz Chicken breast

• Produce

  • 3/4 cup Cherry tomatoes
  • 1/4 cup Cilantro
  • 1 Corn
  • 1 Garlic
  • 5 cups Lettuce
  • 1/4 tsp Onion or garlic powder
  • 1/4 tsp Onion powder
  • 10 tbsp Red onion

• Condiments

  • 3 tbsp Lime juice

• Baking & Spices

  • 2 Black pepper
  • 1 tsp Paprika, smoked
  • 2 tbsp Plain flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Dairy

  • 3 tbsp Low-fat milk
  • 1 tbsp Yoghurt, plain low fat

• Other

  • ½ large or 1 small ripe avocado

Found on recipetineats.com

Description

Ingredients

• ½ large or 1 small ripe avocado
• 1 garlic, minced
• 2 tbsp diced red onion
• ¼ cup cilantro, stems and leaves, not packed in
• ½ tbsp olive oil (optional)
• 1 tbsp plain low fat yoghurt (I use Greek)
• 3 tbsp lime juice
• 3 - 5 tbsp low fat milk
• ¼ tsp onion or garlic powder
• ½ tsp salt
• Black pepper
• 5 - 7oz / 250 - 300g chicken breast, skinless boneless (I had 1 large one)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ¼ tsp each onion powder, garlic powder, cayenne pepper, salt
• 2 tbsp plain flour
• Black pepper
• ½ cup diced red onion
• 1 corn, steamed, kernels cut off (or ¾ cup cooked kernels)
• ¾ cup cherry tomatoes, halved or quartered
• 5 cups chopped lettuce

Directions

• Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1)
• Spice Rub: Combine ingredients and scatter on a plate.
• Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.
• Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.
• Pile the Salad ingredients onto a serving platter then place the chicken on the side.
• Serve with Avocado Dressing.