Chilli chicken and avocado salad
Chilli Chicken and Avocado Salad is a vibrant dish combining spicy chicken, creamy avocado, roasted potatoes, and fresh lettuce. Tossed in zesty lemon and infused with garlic and chili, it's a nutritious choice for any meal.
Cook time 15 min
Prep time 15 min
Ingredients:
3 potatoes2 red hot chili peppers
2 garlic cloves
1 tsp paprika
1/3 cup olive oil
1/3 cup lemon juice
1 lb chicken breasts
1 red pepper
1 red onion
1 avocado
8 cups lettuce
This Chilli Chicken and Avocado Salad is a vibrant and flavorful dish that's perfect for a healthy meal. Combining zesty lemon juice and spicy chili peppers with tender chicken, crispy lettuce, and creamy avocado, this salad is both nutritious and delicious. Whether you're looking for a light lunch or a refreshing dinner, this recipe is sure to satisfy your taste buds.
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and dice the potatoes into bite-sized pieces.
- Toss the diced potatoes with a drizzle of olive oil and a pinch of salt.
- Spread the potatoes out on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- While the potatoes are roasting, prepare the marinade.
- Finely chop the red hot chili peppers and mince the garlic cloves.
- In a small bowl, combine the chopped chili peppers, minced garlic, paprika, 1/3 cup of olive oil, and 1/3 cup of lemon juice.
- Coat the chicken breasts with the marinade, ensuring they are evenly covered.
- Let them marinate for at least 15 minutes to absorb the flavors.
- Heat a grill pan or regular pan over medium-high heat.
- Once hot, add the marinated chicken breasts.
- Cook for about 5-7 minutes on each side, or until fully cooked through and slightly charred.
- Remove the chicken from the pan and let it rest for a few minutes before slicing into strips.
- While the chicken is cooking, slice the red pepper into thin strips.
- Thinly slice the red onion.
- Cut the avocado in half, remove the pit, and scoop the flesh out into slices or cubes.
- Wash and dry the lettuce, then tear or chop it into bite-sized pieces if necessary.
- In a large salad bowl, combine the roasted potatoes, red pepper strips, red onion slices, avocado pieces, and lettuce.
- Toss gently to mix all the ingredients together.
- Top the assembled salad with the sliced grilled chicken.
- Drizzle any remaining marinade or an extra splash of olive oil and lemon juice over the top for added flavor.
- Serve immediately while the chicken and potatoes are still warm for the best flavor and texture combination.
Your Chilli Chicken and Avocado Salad is now ready to serve! This delectable salad offers a perfect blend of spice, crunch, and creaminess. Enjoy this dish as a standalone meal or pair it with your favorite sides for a complete dining experience. Bon appétit!
Chilli chicken and avocado salad FAQ:
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can also check for doneness by cutting into the thickest part; if the juices run clear and the meat is no longer pink, it's done.
Yes, you can prepare the components in advance. Store the marinated chicken separately in the refrigerator for up to 24 hours. The roasted potatoes and vegetables can be kept in airtight containers for up to 2 days. Assemble the salad just before serving for the best texture.
If you need to substitute, you can use other proteins like shrimp or tofu in place of chicken. For the dressing, avocado oil can replace olive oil, and lime juice can be swapped for lemon juice. Adjust spices according to your taste preferences.
A standard baking sheet (17x12 inches) works well for roasting 3 potatoes. Ensure they are spread out in a single layer to achieve even cooking and crispiness.
To reduce spiciness, use fewer chili peppers or substitute with milder peppers like bell peppers. Alternatively, if you enjoy more heat, add extra chili or include some cayenne pepper in the marinade.
Tips:
- To ensure the chicken breasts cook evenly, pound them to an even thickness before cooking.
- For added flavor, marinate the chicken in the lemon juice, olive oil, paprika, and crushed garlic for at least 30 minutes before cooking.
- To give the potatoes a nice crispy texture, consider roasting them in the oven instead of boiling.
- Dice the avocado just before serving to prevent it from browning.
- You can adjust the amount of chili peppers to suit your heat preference or replace them with a milder pepper if desired.
- For a more robust flavor, grill the chicken instead of pan-searing.
- Add some cherry tomatoes or cucumber slices for extra freshness and crunch in the salad.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 33g
Carbohydrates 44g
Fiber 11g
Sugar 7g
Fat 30g
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