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Mexican Avocado Chicken Salad
Ingredients
  • subheading: LIME DRESSING / MARINADE:
  • 2 tbsp lime juice
  • 1 tbsp honey
  • ¼ cup olive oil (65ml)
  • 1 garlic clove, minced
  • ½ tsp salt + black pepper
  • subheading: CHICKEN:
  • 2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5”)
  • ½ tsp EACH chipotle powder (Note 1) and oregano
  • ¼ tsp cumin powder
  • Salt & pepper
  • ½ tbsp olive oil
  • subheading: AVOCADO SALSA:
  • 1 avocado, chunky dice (watch video to see how I do this)
  • 1 cup cherry tomatoes, halved
  • ¾ cup corn kernels (canned, drained)
  • ½ red onion, finely chopped
  • subheading: SALAD:
  • ¼ cup coriander / cilantro, finely chopped
  • 5 heaped cups cos / romaine lettuce, cut into bite size pieces
Steps
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