Chicken And Avocado Salad With Lime And Cilantro Food

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Honey-Lime Chicken And Avocado Salad Recipe by Tasty image

Here's what you need: boneless chicken thighs, romaine lettuce, cherry tomato, red onion, avocados, olive oil, salt, garlic, jalapeño pepper, chili powder, honey, lime juice, olive oil, honey, salt, pepper, lime juice

Provided by Robert Broadfoot

Categories Lunch

Yield 2 servings

Number Of Ingredients 17

Ingredients

4 boneless chicken thighs
1 head romaine lettuce, chopped
½ cup cherry tomato, halved
½ red onion, thinly sliced
2 avocados, chopped
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced
1 jalapeño pepper, minced
½ teaspoon chili powder
1 tablespoon honey
4 tablespoons lime juice
4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon pepper
4 tablespoons lime juice

Steps:

In a medium bowl, combine all the ingredients for the chicken marinade.
Toss in the chicken thighs and marinate for at least one hour.
In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
Slice cooked chicken thighs and add to the salad bowl.
In a small bowl, combine all the ingredients for the dressing. Mix well.
Toss the salad with the dressing and serve immediately.
Enjoy!

Nutrition Facts : Calories 966 calories, Carbohydrate 62 grams, Fat 67 grams, Fiber 15 grams, Protein 39 grams, Sugar 39 grams

CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO

Chicken and Avocado Salad With Lime and Cilantro image

Kalyn's Kitchen Recipe - See more at: http://www.kalynskitchen.com/2012/05/recipe-for-chicken-and-avocado-salad.html#sthash.9irqefA6.dpuf

Provided by ararejul

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups chicken breasts, shredded into large pieces
2 medium avocados, diced
1 medium lime, juice of
1/4 cup green onion, thinly sliced
1/2 cup fresh cilantro, finely chopped
2 tablespoons mayonnaise

Steps:

Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).

LIME CHICKEN-AVOCADO SALAD

Lime Chicken-Avocado Salad image

A light, refreshing recipe! It is adapted from a recipe found on one of those cards in the grocery store. Pairs quite well with cilantro lime rice. 1 hour of the prep time accounts for the time needed to marinate the chicken. Add more cayenne pepper if you like it spicy!

Provided by Starrynews

Categories < 4 Hours

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup lime juice
1 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon cayenne pepper
2 boneless skinless chicken breasts
1 avocado, pitted, peeled, and chopped
1/2 cup tomatoes, chopped
1/4 medium onion, chopped
1 tablespoon cilantro, chopped

Steps:

Chop chicken breasts into chunks and place in a resealable plastic bag.
Whisk together lime juice, olive oil, honey, and cayenne pepper and pour half of the mixture over the chicken. Seal bag and marinate in refrigerator for 1 hour. Reserve remaining marinade for later use.
When chicken is ready, spray large saucepan with nonstick cooking spray and heat to medium. Place chicken in pan and discard bag with the marinade inside.
Cover and cook chicken until no longer pink, about 8-10 minutes, flipping chicken pieces occasionally.
Combine chicken, avocado, tomatoes, onion, and cilantro in a bowl. Pour reserved marinade over all and mix well.

Nutrition Facts : Calories 404.6, Fat 23.1, SaturatedFat 3.5, Cholesterol 68.4, Sodium 87.9, Carbohydrate 23.1, Fiber 7.7, Sugar 11.6, Protein 30

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