Chopped Salad With Chicken, Citrus & Avocado Recipe

Name: Chopped Salad With Chicken, Citrus & Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (3 fl. oz./80 ml.) fresh lime juice; 9 Tbs. (4.5 fl. oz./135 ml.) olive oil; 3/4 cup (5 oz./155 g.) minced red onion; 1 large serrano chile, seeded and minced; 1 1/2 tsp. ancho chile powder; 1 tsp. ground cumin; Kosher salt and freshly ground pepper; 1-1 1/4 lb. (20 oz./625 g.) skinless, boneless chicken breast halves; 2 oranges; 1 pint (12 oz./375 g.) cherry tomatoes, halved; 1/2 cup (2/3 oz./20 g.) coarsely chopped fresh cilantro; 4 cups (about 4 oz./120 g.) thickly sliced romaine hearts; 1 large avocado, peeled and cut into bite-sized pieces

Servings: persons

1/3 cup (3 fl. oz./80 ml.) fresh lime juice
9 Tbs. (4.5 fl. oz./135 ml.) olive oil
3/4 cup (5 oz./155 g.) minced red onion
1 large serrano chile, seeded and minced
1 1/2 tsp. ancho chile powder
1 tsp. ground cumin
Kosher salt and freshly ground pepper
1-1 1/4 lb. (20 oz./625 g.) skinless, boneless chicken breast halves
2 oranges
1 pint (12 oz./375 g.) cherry tomatoes, halved
1/2 cup (2/3 oz./20 g.) coarsely chopped fresh cilantro
4 cups (about 4 oz./120 g.) thickly sliced romaine hearts
1 large avocado, peeled and cut into bite-sized pieces

1
In a small bowl, place the lime juice. Gradually whisk in the olive oil. Mix in the onion, serrano chile, ancho chile powder and cumin to make a dressing. Season the dressing to taste with salt and black pepper. Transfer 2 tablespoons of the dressing to another small bowl and brush over the chicken. Let the chicken stand while preparing the remaining ingredients.
2
Using a thin, sharp knife, remove the skin and white pith from the oranges. Cut them lengthwise in quarters, then slice crosswise. In a large bowl, combine the oranges, tomatoes and cilantro.
3
Heat a large nonstick frying pan over medium heat. Add the chicken, cover the pan, and cook until just cooked through, 5-8 minutes on each side, depending on the thickness of the chicken. Transfer the chicken to a cutting board and let cool for 10 minutes.
4
Cut the chicken into bite-sized pieces and add to the bowl with the oranges and tomatoes. Mix in half of the remaining dressing. Add the romaine and the remaining dressing and toss to coat. Season the salad to taste with salt and black pepper. Gently fold in the avocado and serve right away. Serves 4.

2094

kcal

Calories

227

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 13 ingredients. The key ingredients include: 1/3 cup (3 fl. oz./80 ml.) fresh lime juice, 9 Tbs. (4.5 fl. oz./135 ml.) olive oil, 3/4 cup (5 oz./155 g.) minced red onion, 1 large serrano chile, seeded and minced, and more.

Yes, Chopped Salad With Chicken, Citrus & Avocado 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.

Chopped Salad With Chicken, Citrus & Avocado

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