January 18, 2014
Chicken salad is more than just a sandwich topper. Make a more classic idea of salad by topping mixed greens with creamy avocado, bits of seasoned chicken and a splash of lime juice.
Submitted to Foodista by Ancoo Journal
150-200g chicken breast or thigh, skinless and boneless
100g mixed salad, roughly shredded
10g cherry tomatoes, cut to half or quarter
50ml extra virgin olive oil, or slightly more
2-3 limes, or add to taste
a dash of black pepper or mixed herbs
Season chicken breast with a little salt and pepper then place in a pot of boiling water until cooked. Leave to cool and cut into cubes, set aside.
Cut avocados into cubes.
Place mixed salad in a large bowl and add olive oil and lime juice, toss well and divide mixed salad into two serving bowls.
Place avocados, chicken meat and cherry tomatoes evenly on top of salad.
Drizzle mayonnaise and a dash of black pepper over salad and serve.