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Nish Avocado Chicken Salad
4
Servings
17
Ingredients
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Ingredients
Makes 4 servings- boneless chicken thigh 4.0 whole
- Romaine lettuce 1.0 head(s)
- Cherry Tomatoes 1.0 cup(s)
- red onion 1.0 whole
- avocado 2.0 whole
- olive oil 1.0 tablespoon(s)
- salt 1.0 teaspoon(s)
- minced garlic 1.0 tablespoon(s)
- chili powder 1.0 teaspoon(s)
- Honey 1.0 tablespoon(s)
- lime juice 4.0 tablespoon(s)
- olive oil 4.0 tablespoon(s)
- Honey 2.0 tablespoon(s)
- salt 1.0 teaspoon(s)
- pepper 1.0 teaspoon(s)
- lime juice 4.0 tablespoon(s)
- Jalepeno pepper 1.0 whole
Dietary Restrictions
Poultry
Recipe Instructions
1. In a medium bowl, combine all the ingredients for the chicken marinade. Toss in the chicken thighs and marinate for at least one hour.
For the chicken marinade:
olive oil
salt
garlic, minced
jalapeño pepper, minced
chili powder
honey
lime juice
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2. 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. - Can also BBQ on high heat.
3. Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl. Slice cooked chicken thighs and add to the salad bowl.
4. In a small bowl, combine all the ingredients for the dressing.
For the dressing: (numbers will adjust based on size) - this is the standard when group for 4
4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon pepper
4 tablespoons lime juice
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5. Toss the salad with the dressing and serve immediately. Can also prep everything night before and then put together for lunch.
