Lime Chicken Avocado Salad Recipes

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a large bowl, whisk all the ingredients for the marinade and set aside.
• Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
• Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

AVOCADO SOUP WITH CHICKEN AND LIME

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
• Bake in the preheated oven until lightly browned, 3 to 5 minutes.
• Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
• Ladle soup into bowls and sprinkle with tortilla strips to serve.

CHICKEN AND AVOCADO SALAD WITH LIME MAYONNAISE

Steps:

• In a large soup pot, combine chicken, chicken neck, peppercorns and whole garlic cloves. Cut fennel bulb into 1/4-inch dice, and reserve 1/2 cup; add remainder to pot. Chop fennel leaves, and reserve 2 tablespoons; add remainder to pot. Add just enough water to cover chicken, and season generously with sea salt. Bring to a boil, then reduce to a simmer. Cook until chicken juices run clear when sliced at a joint, 20 to 25 minutes. Transfer chicken to a plate and allow to cool completely. Reserve broth for another use.
• Remove meat from chicken, discarding skin and bones. Cut meat into 1/2-inch pieces. Place in a large bowl with reserved fennel bulb, reserved fennel leaves and scallions. Peel and cut one avocado into 1/2-inch cubes, and add to bowl. Sprinkle with 1 tablespoon lime juice, and toss gently to mix.
• Prepare mayonnaise: In a small bowl, whisk together egg yolk, 1 tablespoon lime juice, mustard, chopped garlic and a large pinch of salt and pepper. Beginning a drop at a time, whisk in vegetable oil. As it emulsifies, add oil a little faster in a slow, steady stream. When all oil is incorporated and mixture is thick, press remaining half of avocado through a sieve into mixture. Add remaining tablespoon lime juice and yogurt, and whisk to blend. Season to taste with salt and pepper; it should be highly seasoned.
• Fold 1/3 cup mayonnaise into chicken. There should be just enough mayonnaise to coat ingredients; add more if necessary. Cover and refrigerate for at least an hour. Adjust seasonings before serving, adding more lime juice as desired.

CHILI LIME CHICKEN SALAD

Steps:

• Clean the chicken by removing fat, slice the chicken breasts in half lengthwise to make them thinner and easier to cook.
• In a bowl combine the lime juice, lime zest, olive oil, cilantro, minced garlic, honey, salt, and chili powder. Stir to mix.
• Add the chicken to the bowl and coat in the marinade. Cover and refrigerate for at least 2 hours to overnight.
• Heat a large pan over medium heat. Remove the chicken from the marinade. Place in heated pan and allow to cook about 5-7 minutes on each side or until chicken is fully cooked through. Leave in the pan extra time to blacken if desired.
• Remove the cooked chicken from the pan and set on cutting board to let rest for a couple of minutes before slicing.
• Assemble the salad, layer the lettuce, chicken, tomato, avocado, and drizzle with Avocado Ranch. Or any dressing of your choice.
• Serve and enjoy!

CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO

Steps:

• Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
• Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
• Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).

LIME CHICKEN-AVOCADO SALAD

Steps:

• Chop chicken breasts into chunks and place in a resealable plastic bag.
• Whisk together lime juice, olive oil, honey, and cayenne pepper and pour half of the mixture over the chicken. Seal bag and marinate in refrigerator for 1 hour. Reserve remaining marinade for later use.
• When chicken is ready, spray large saucepan with nonstick cooking spray and heat to medium. Place chicken in pan and discard bag with the marinade inside.
• Cover and cook chicken until no longer pink, about 8-10 minutes, flipping chicken pieces occasionally.
• Combine chicken, avocado, tomatoes, onion, and cilantro in a bowl. Pour reserved marinade over all and mix well.

AVOCADO CHICKEN SALAD RECIPE (6 INGREDIENTS!)

Steps:

• Mash the avocado and lime juice together with sea salt and black pepper to taste.
• Add the shredded chicken, red onion, cilantro, and jalapenos (if using). Stir everything together. Serve immediately.