I don't make a whole lot to salads per say in winter. I always associate salads with hot days, sultry sunsets, a big glass of something cold and flip flops. Maybe I have to kick that notion and start making more salads in the winter. This salad sure brightened up a very cold January day. Yes, like freezing! The temperatures actually plummeted to zero degrees. Now, that is pretty darn cold for these parts. I even had to scrape the wind shield with a CD case. There is a first time for everything.
I think this salad is a bit like chicken fajitas on a plate, minus the wrap! After I made it, I realized they are just like chicken fajitas. So why not put this salad in a wrap if you feel so inclined. I have to say, it was pretty tasty just how it is and made for a very quick lunch after a long morning out in the cold.
If you are thinking about making fajitas, check out the Flour Tortillas. I have been making those for years and years and they never fail and are ten thousand times better than the store bought ones. Just a note, if you do plan on making them, they are best the day they are made but they do freeze well. I learned the hard way. A few years ago I hosted a small party and made 60, yes 60 flour tortillas! I made them the day before the party and they were perfect. However, the next day when they were served, they had already dried and cracked. It was an absolute disaster. In fact, most of the food that evening went south. Sometimes you got it and sometimes you just don't. That was a definite "I don't have it" moment.
A few little notes about the dish that will help you get yours to the tasty salad perfection.
I used a cast iron grill skillet to cook the chicken. I absolutely love that pan. It never burns food and will cook it to absolute perfection every single time. Plus you get those pretty grill marks which will make you feel like it came off a barbecue.
Don't slice the avocado strips too thin or they will fall apart. I cut eight strips for my whole avocado. They were nice and thick and didn't even think about falling apart. Finding the perfect avocados can be quick tricky, but these were as close to perfection as you can get.
Try slicing your peppers and onions as thin as you can. I find thin slices go nicer in a salad like this. Plus they cook faster.
That pretty much sums it all up as it is just an easy salad. If you feel like squeezing over a bit more lemon juice once the salad is all done, go for it!
Enjoy folks and see you all soon!
Warm Chicken & Avocado Salad
Serves 2 / Prep time: 10 minutes / Cook time: 15 minutes
1 Chicken breast, cut into 4 strips lengthways
1 Small red pepper, cut into strips
1 Small onion, cut into strips
1 Tomato, diced
1 Avocado, halved and cut into strips
4 Garlic cloves, crushed and divided
4 Tablespoons olive oil, divided
1 Tablespoon hot sauce
Juice of 1/2 a lemon
1 Teaspoon cumin
Fresh cilantro for serving
In a large bowl combine 1 tablespoon of olive oil, lemon juice, cumin, 1/2 of the garlic, and a little salt. Stir well, add the chicken breast and coat completely. Set aside.
In a large skillet set over high heat, add 2 tablespoons of olive oil, remaining garlic, peppers and onions. Stir well and add the hot sauce. Sautee for about 10 minutes, stirring occasionally.
While the peppers are cooking, heat another skillet over high heat and add remaining olive oil. Add the chicken and cook each side for about 7 minutes or until cooked through. Remove from heat when cooked.
Divide the salad among two plates. Staring with the peppers, topped with chicken, tomato and avocado slices. Sprinkle over a little fresh cilantro and serve.
Click the downloadable link below to print recipe!
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