Mexican Avocado Chicken Salad

Ingredients

• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 cup olive oil (65ml)
• 1 garlic clove, minced
• ½ tsp salt + black pepper
• 2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5”)
• 1/2 tsp EACH chipotle powder (Note 1) and oregano
• 1/4 tsp cumin powder
• Salt & pepper
• 1/2 tbsp olive oil
• 1 avocado, chunky dice (watch video to see how I do this)
• 1 cup cherry tomatoes, halved
• ¾ cup corn kernels (canned, drained)
• ½ red onion, finely chopped
• 1/4 cup coriander / cilantro, finely chopped
• 5 heaped cups cos / romaine lettuce, cut into bite size pieces

Method

1. Place Lime Dressing ingredients in a jar, shake well.
2. Put 2 tablespoons of Dressing in a ziplock bag. Add chipotle, oregano, cumin, salt and pepper, mix/squidge bag. Add chicken, seal and massage to coat. Marinate 30 min – overnight.30 min timer
3. Heat 1 tbsp olive oil in skillet over medium low, cook chicken to taste (2cm / 4/5” takes around 8 minutes), getting a nice brown crust on it. Rest 5 min then slice.8 min timer
4. Add 2 tablespoons of coriander into Dressing, shake.
5. Place avocado, corn, tomato and onion in a bowl. Add remaining coriander, drizzle with a bit of Dressing, toss gently.
6. Place lettuce in a bowl, drizzle with a bit of Dressing, toss.
7. Assemble Salad: Place lettuce on a serving platter. Top with Salsa and sliced chicken. Drizzle with remaining Dressing. Serve.