Chopped Salad with Chicken, Citrus, and Avocado

Name: Chopped Salad with Chicken, Citrus, and Avocado
Yield: Makes 4 Servings
Ingredients: Oranges, 2; Skinless, boneless chicken breast halves, 1–1¼ lb (20 oz/625 g); Fresh cilantro, ½ cup (⅔ oz/20 g) coarsely chopped; Cherry tomatoes, 1 pint (12 oz/375 g), halved; Large avocado, 1, peeled and cut into bite-sized pieces; Romaine hearts, 4 cups thickly sliced (about 4 oz/120 g); Olive oil, 9 tablespoons (4.5 fl oz/135 ml); Red onion, ¾ cup (5 oz/155 g) minced; Large serrano chile, 1, seeded and minced; Ancho chile powder, 1½ teaspoons; Ground cumin, 1 teaspoon; Kosher salt and freshly ground pepper; Fresh lime juice, ⅓ cup (3 fl oz/80 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Here is a refreshing, spicy, and tart salad for a night when you want to keep cooking to a minimum. I like to accompany this with gluten-free sweet potato chips, blue corn tortilla chips, or multigrain snack chips.

Ingredients

Fresh lime juice, ⅓ cup (3 fl oz/80 ml)
Olive oil,

Spicy
Gluten-free

Method

In a small bowl, place the lime juice. Gradually whisk in the olive oil. Mix in the onion, serrano chile, ancho chile powder, and cumin to make a dressing. Season the dressing to taste with salt and black pepper. Transfer 2 tablespoons of the dressing to another small bowl an