Chicken Avocado Salad
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
A dressing of nothing more than lime juice and olive oil cuts cleanly through creamy avocado.
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Golden pan-seared chicken breast supplies lean substance, romaine and cucumber bring crunch against the soft avocado, and cherry tomatoes add a sharp, juicy note. Sliced hot, the chicken loses its juices to the cutting board and turns dry, and a rest on a plate before cutting prevents that. Avocado works the other way: it browns as it sits and is sliced only just before the dressing goes on. The result is a simple American-style salad that eats as a full meal, and lemon stands in well when there is no lime.
Ingredients
Instructions
- 1
Press the thick part of 220g chicken breast lightly to even the thickness.
Heat a pan over medium heat and coat it very lightly with a small amount of the 1.5 tablespoons olive oil.
- 2
Place the chicken in the pan and cook it over medium heat for about 5 minutes per side.
The outside should be lightly browned, and the meat should feel firm when pressed, not soft or springy.
- 3
Transfer the cooked chicken to a plate and let it rest and cool for at least 5 minutes.
Slice it only after it has settled, because cutting while hot lets the juices run out and dries the meat.
- 4
Wash the 120 g romaine lettuce, drain it well, and tear it into bite-size pieces.
Shake off excess water thoroughly so the dressing clings instead of sliding off, then slice the 100 g cucumber into 0.7 cm half-moons.
- 5
Halve the 100 g cherry tomatoes so their acidity spreads through the salad.
Cut the avocado just before serving, remove the pit, and slice it 1 cm thick to keep the surface creamy and reduce browning.
- 6
Mix the remaining olive oil with 1 tablespoon lime juice in a small bowl.
Dress the vegetables first, then top with the chicken breast and avocado.
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