Warm chicken salad with avocado dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.
