Empty My Fridge
Healthy Chicken Avocado Salad
Ingredients
- Chicken thigh · boneless skinless½ lb
- Romaine lettuce2
- Avocado2
- Bell pepper½
- Sweet corn1
- Red onion · chopped1 tbsp
- Egg2
- Salt½ tsp
- White pepper¼ tsp
- Garlic powder¼ tsp
- Onion powder¼ tsp
- Olive oil1 tsp
- Lime4 tsp + ½
- Extra virgin olive oil2 tbsp
- Black pepper · ground¼ tsp
- Oil1 tbsp
Instructions
- Mix the chicken thighs with the salt, white pepper, garlic powder, onion powder and 1 teaspoon olive oil, plus the 1 teaspoon lime juice.
- Heat a cast-iron skillet on high. Oil it with 1 tablespoon oil, either swirled in or brushed on.
- Cook the chicken 4–5 minutes per side.
- Rest the chicken on a plate.
- Put the corn in a pot, cover with water, bring to a boil and cook 5 minutes. Remove and let cool on a plate.
- Chop the romaine and put it in a large bowl or tray. Add the diced red pepper, red onion and sliced hard-boiled egg.
- Cut the corn kernels off the cob from top to bottom and add to the bowl.
- Peel and chop the avocado, add it to the bowl, and squeeze lime juice over it to stop browning.
- Dice the grilled chicken and add it to the bowl.
- Sprinkle over the salt and pepper, drizzle with the 2 tablespoons extra virgin olive oil and 1 tablespoon lime juice, toss, taste, adjust seasoning, and serve right away.
Summarized from Precious Kitchen's video. Watch it for the details.
More recipes with
OnionEggBell pepperRed onionLimeChicken thighSweet cornLettuce
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