A few weeks back I was searching the fridge to see what appeared. Somehow, I always feel that the longer I look the greater the chance of some miracle happening! I started putting things together and came up with these. I loved them so much that I served them the other night at a small dinner party. There is a reference to that in the Entertaining Friends post.
This is a wonderful appetizer for hot summer evenings as it can be served cold and is even more delicious this way, I think!!!
Makes 8 Salad Cups
2 Thin chicken fillets
1 Ripe fairly large avocado
8 Lettuce hearts
1/2 Small red pepper, very finely chopped
1/2 Small green pepper, very finely chopped
1/2 Small onion, very finely chopped
Juice of one lemon, divided
Juice of 1/2 a lime
3 Tablespoons of olive oil, divided
1/2 teaspoon of cumin seeds
Small amount of fresh coriander, roughly chopped
The first thing to do is give the chicken a very quick marinade. Put the chicken on a large plate and add the garlic, salt, 1 tablespoon of the olive oil, and 1/2 of the lemon juice. Rub it all over the chicken and leave it to marinade while you prepare the other stuff.
In a medium skillet set over high heat, add 1 tablespoon of the olive oil and the peppers and onions. Give it a quick stir and cook for about 5-8 minutes. Towards the end of the cooking add the cumin seeds and stir well to combine the flavours. Remove from heat and set aside.
Slice open the avocado, remove the stone and scoop out the avocado and put it in a bowl. sprinkle in a little salt and the other 1/2 of the lemon juice. Mash really well until it reaches a fairly smooth consistency. Cover with plastic wrap and set aside.
In another skillet set over high heat add the last tablespoon of olive oil and cook the chicken for about 4 minutes per side. Remove from pan and transfer to a chopping board. Thinly slice the chicken crossways.
Arrange the salad leaves on a serving plate. Evenly distribute the pepper and onion mix between them. Then spoon over the avocado and top with chicken. Squeeze over lime juice and sprinkle over fresh coriander leaves.
You can prepare everything in advance and keep it in the fridge until ready to put together. If doing this, I recommend squeezing a small amount of lemon juice over the avocado and then covering it tightly in plastic wrap. This is ensure that it does not go brown. I would also not recommend putting the salad cups and leaving them in the fridge before serving. the leaves will loose their crunch and they will be soggy. Once everything is prepared, they only take about 2 minutes to put together. So for the freshest taste, put them together just before serving. A really yummy and fresh appetizer for summer!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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Easy Weekday Dinners