Warm chicken salad with avocado dressing
The avocados in this smoky, warm salad are highly nutritious, containing vitamin E, iron, potassium and niacin, along with heart-healthy monounsaturated fat
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Prep:15 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 554
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fat 25g
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saturates 3g
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carbs 26g
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sugars 0g
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fibre 16g
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protein 48g
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salt 0.24g
Ingredients
- 3 tsp rapeseed oil
- 1 red pepper , deseeded and cut into thick strips
- 2 skinless chicken breast fillets , each cut into about six strips
- 2 garlic cloves , both peeled, one finely grated, one left whole
- 14 tsp dried oregano , plus a pinch
- 1 tsp smoked paprika
- 15g ground coriander
- 1 red onion , around 50g, thinly sliced
- 3 tbsp lime juice
- 1 avocado , halved and stoned, one half scooped out and sliced
- 400g can of black beans , drained
- 15g coriander , chopped
- 50g baby spinach
Method
Heat 2 tsp oil in a large non-stick pan over a low heat, add the peppers then cover and cook for 10 mins until softened. Shake the pan a couple of times to move them about, but try not to lift the lid. Remove from the pan and set aside.
Meanwhile, mix the chicken in a bowl with the remaining 1 tsp oil, grated garlic, ¼ tsp oregano, paprika and ½ tsp coriander. Toss the onion with 1 tbsp lime juice in a separate bowl and set aside.
To make the dressing, scoop the unsliced halved avocado into a bowl with the whole garlic clove, pinch of oregano, 2 tbsp lime juice and 3 tbsp water and blitz with a hand blender until completely smooth. Alternatively, you can use a food processor.
Return the pan of peppers to the heat and add the chicken, cover and cook for 5 mins until tender and cooked through. Tip the beans, quick-pickled onions and chopped coriander into the pan and mix well.
Pile the spinach onto two plates and top with the chicken mixture. Spoon on the avocado dressing and top with the avocado slices. Serve while still warm.
