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chicken, avocado and bean salad recipe

Written on Thursday, September 22, 2016 | 6:14:00 AM




Serves : servings 

Ingredients : 
- 2 skinless, boneless chicken breasts
- 1 tbsp olive oil
- 1 tbsp chipotle paste
- juice of 1⁄2 lime
- 2 avocados, cut into chunks
- 400g can of black beans, drained and rinsed
- 1⁄2 red onion, sliced
- 1 large red pepper, diced
- 200g cherry tomatoes, halved
- 3 little gem lettuces or 1 heart of romaine lettuce, shredded
- large handful of fresh coriander leaves
- sea salt and freshly ground black pepper

DRESSING
- 2 tbsp olive oil
- juice of 1 lime
- 1 tsp red wine vinegar
- pinch of sugar
- pinch of cumin
- pinch of oregano

Preparation Method :
1) Butterfly the chicken breasts (see here). Season the chicken with salt and pepper, then whisk the olive oil with chipotle paste and rub this mixture over the chicken. Heat a griddle to a medium heat.

2) Grill the chicken for 3 or 4 minutes on each side until cooked through with good char lines. Leave the chicken to cool to room temperature, then cut it into slices.

3) Put the lime juice in a large bowl and add the chunks of avocado. Stir very gently just to coat the avocado in the juice, then sprinkle with salt. Add the beans and the rest of the salad ingredients, including the chicken.

4) Whisk the dressing ingredients together in a small jug and season with salt and pepper. Pour the dressing over the salad and toss everything together gently before serving.

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