Chicken and Salsa Salad Recipe

Name: Chicken and Salsa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; extra virgin olive oil; salt & freshly ground black pepper; 4 ripe plum tomatoes, peeled and diced finely; 1 mild onions or 1 bunch spring onion, peeled and diced finely; 1 medium fresh chili pepper, de-seeded and chopped finely (or use a hot chili, and get a hotter flavor); 1 teaspoon caster sugar; 2 tablespoons mitsukan rice vinegar; 1 ripe avocado, peeled and diced finely dipped in juice of 1 lemon (optional); fresh coriander leaves, washed

Servings: persons

4 boneless skinless chicken breasts
extra virgin olive oil
salt & freshly ground black pepper
4 ripe plum tomatoes, peeled and diced finely
1 mild onions or 1 bunch spring onion, peeled and diced finely
1 medium fresh chili pepper, de-seeded and chopped finely (or use a hot chili, and get a hotter flavor)
1 teaspoon caster sugar
2 tablespoons mitsukan rice vinegar
1 ripe avocado, peeled and diced finely dipped in juice of 1 lemon (optional)
fresh coriander leaves, washed

1
Preheat oven to 350F Place chicken breasts into a lightly oiled ovenproof dish.
2
Season with salt and pepper on both sides.
3
Loosely cover with foil and cook for about 25 minutes.
4
Leave to cool.
5
To make salsa, mix together tomatoes, onions, and chill.
6
Season with salt and sugar.
7
Add vinegar.
8
If using avocado, add to salsa at this point, mixing carefully.
9
To serve, either thinly slice or shred chicken and place on a serving dish.
10
Cover with salsa and sprinkle with coriander leaves.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, extra virgin olive oil, salt & freshly ground black pepper, 4 ripe plum tomatoes, peeled and diced finely, and more.

Yes, Chicken and Salsa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken and Salsa Salad

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