Chicken and Avocado Salad
Mexican salad made with chicken thighs, guacamole, Pico de Gallo, lettuce, rocket, spring onions and tortilla chips
Ingredients
- 1 tbsp Coconut oil
- 4 Chicken thighs
- 185g Lettuce (shredded)
- 30g Rocket
- 2 Spring onions (chopped)
Pico de Gallo
- 50g Onion (cut into small dices)
- 50g Red onion (cut into small dices)
- 10ml Lemon juice
- 2 Tomatoes (cut into small dices)
- 1/2 Green chilli (cut into small dices)
- Fresh coriander (handful, roughly chopped)
- Pinch of salt
Guacamole
- 150g Avocado (cut into small chunks)
- 1 Red chilli (cut into small dices)
- 10ml Lime juice
- Fresh coriander (handful, roughly chopped)
- 1/2 of the Pico de Gallo
Garnish
- Handful (tortilla chips)
- 2 Lime wedges
- 1 tsp Chilli flakes
- 1 tsp Flat leaf parsley
Instructions
- Add the oil to a griddle or frying pan and heat to medium-high. Cook the chicken thighs for 5-6 minutes on each side until cooked through and the juices run clear. Meanwhile add the lettuce, rocket and spring onions to a large bowl and toss until well combined. Divide between 2 large serving bowls.
- To make the Pico de Gallo, add the onion, red onion, lemon juice, tomatoes, green chilli, fresh coriander and salt to a bowl and mix until well combined. Add half the Pico to the top of the salads and save half the mixture to add to the guacamole.
- To make the guacamole, add the avocado, red chilli, lime juice, fresh coriander and the left over Pico to a bowl. Stir until well combined and use a spoon to dot the guacamole over the top of the salad.
- Cut the chicken into strips and place over the top of the salad. Add a handful of tortilla chips evenly around the edge of the bowl and serve with a lime wedge. Sprinkle chilli flakes and flat leaf parsley over the chicken and enjoy.