Avocado Chicken Salad
Serve with: Crusty Rolls
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 475 |
| pro | 28 g |
| total fat | 27 g |
| sat. fat | 5 g |
| carb | 36 g |
| fibre | 6 g |
| chol | 256 mg |
| sodium | 601 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 20% |
| vit A | 43% |
| vit C | 140% |
| folate | 71% |
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3 tbsp (50 mL) olive oil
2 boneless skinless chicken breasts
1 tsp (5 mL) chili powder
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) chopped fresh coriander
2 tbsp (25 mL) lime juice or cider vinegar
1/4 tsp (1 mL) each granulated sugar and hot pepper sauce
1 clove garlic, minced
2 tbsp (25 mL) light mayonnaise
2 cups (500 mL) cooked corn kernels
1 avocado, peeled and cubed
1 sweet red pepper, sliced
Half small red onion, sliced
1 head boston lettuce, separated
4 hard-cooked eggs, quartered
2 tomatoes, cut in wedges
Preparation:
Remove 2 tsp (10 mL) of the oil; brush over chicken. Sprinkle with chili powder and pinch each salt and pepper. Place on greased grill over medium-high heat; close lid and cook, turning once, until chicken is no longer pink inside, about 8 minutes.
Whisk together coriander, lime juice, sugar, hot pepper sauce, garlic and remaining oil, salt and pepper. Remove 2 tbsp (25 mL) and mix with mayonnaise.
Toss corn, avocado, red pepper and onion with remaining dressing; mound on lettuce-lined platter. Slice chicken; arrange over salad. Surround with eggs and tomatoes; drizzle with mayonnaise mixture.
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