Chicken And Avocado Salad With Lime Mayonnaise Food

EASY AVOCADO CHICKEN SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Place chicken breasts on prepared baking sheet.
• Cook in the preheated oven until no longer pink in the middle and juices run clear, 15 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken breasts.
• Stir chicken, avocado, scallions, celery, onion, lime juice, cilantro, cayenne pepper, salt, and black pepper together in a bowl.

CILANTRO LIME CHICKEN SALAD

Steps:

• Combine the mayonnaise, with the garlic, salt, pepper, and lime juice and mix.
• In a large bowl, stir the chicken, celery, onion, bell pepper, and cilantro with the mayo mixture until everything is coated.
• Chill for 1 hour for flavors to meld.
• Serve chilled. Enjoy!

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

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!

AVOCADO CHICKEN SALAD

Steps:

• Add all of the ingredients to a mixing bowl and mix well to break down the avocado.
• Serve immediately.
• To store, press plastic wrap tightly onto the surface of the salad to keep the avocado from browning. Store in the refrigerator for 1-2 days.

BARBECUED CHICKEN TACOS WITH LIME MAYONNAISE

Steps:

• Preheat a grill/griddle or barbecue.
• Mix the tomatoes, red onion and avocado.
• In a large bowl combine the mixed spice and herb mixture with the oil until well blended.
• Add the chicken to the cinnamon, oregano and cayenne and turn in the mixture to coat well.
• Cook the chicken breasts on a medium heat for 12-15 minutes, turning a couple of times.
• When the chicken is fully cooked through, place on a chopping board and slice.
• To make the lime mayonnaise, mix together the mayonnaise, lime juice and zest.
• To serve; fill the tacos with the sliced chicken, avocado salad and lettuce. Drizzle with the lime mayonnaise and sprinkle with cilantro.

CHICKEN AND AVOCADO SALAD WITH LIME MAYONNAISE

Steps:

• In a large soup pot, combine chicken, chicken neck, peppercorns and whole garlic cloves. Cut fennel bulb into 1/4-inch dice, and reserve 1/2 cup; add remainder to pot. Chop fennel leaves, and reserve 2 tablespoons; add remainder to pot. Add just enough water to cover chicken, and season generously with sea salt. Bring to a boil, then reduce to a simmer. Cook until chicken juices run clear when sliced at a joint, 20 to 25 minutes. Transfer chicken to a plate and allow to cool completely. Reserve broth for another use.
• Remove meat from chicken, discarding skin and bones. Cut meat into 1/2-inch pieces. Place in a large bowl with reserved fennel bulb, reserved fennel leaves and scallions. Peel and cut one avocado into 1/2-inch cubes, and add to bowl. Sprinkle with 1 tablespoon lime juice, and toss gently to mix.
• Prepare mayonnaise: In a small bowl, whisk together egg yolk, 1 tablespoon lime juice, mustard, chopped garlic and a large pinch of salt and pepper. Beginning a drop at a time, whisk in vegetable oil. As it emulsifies, add oil a little faster in a slow, steady stream. When all oil is incorporated and mixture is thick, press remaining half of avocado through a sieve into mixture. Add remaining tablespoon lime juice and yogurt, and whisk to blend. Season to taste with salt and pepper; it should be highly seasoned.
• Fold 1/3 cup mayonnaise into chicken. There should be just enough mayonnaise to coat ingredients; add more if necessary. Cover and refrigerate for at least an hour. Adjust seasonings before serving, adding more lime juice as desired.

CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO

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!).

AVOCADO CHICKEN SALAD RECIPE (6 INGREDIENTS!)

Steps:

• Mash the avocado and lime juice together with sea salt and black pepper to taste.
• Add the shredded chicken, red onion, cilantro, and jalapenos (if using). Stir everything together. Serve immediately.