Chopped Salad with Chicken, Citrus, and Avocado
Preparation info
Difficulty
Easy
Makes
4
Servings
Appears in
Weeknight Gluten Free
Published 2013
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,
9 tablespoons 4.5 fl oz 135 ml - Red onion,
¾ cup 5 oz 155 g - Large serrano chile,
1 - Ancho chile powder,
1½ teaspoons - Ground cumin,
1 teaspoon - Kosher salt and freshly ground pepper
- Skinless, boneless chicken breast halves,
1–1¼ lb 20 oz 625 g - Oranges,
2 - Cherry tomatoes,
1 pint 12 oz 375 g - Fresh cilantro,
½ cup ⅔ oz 20 g - Romaine hearts,
4 cups 4 oz 120 g - Large avocado,
1
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 - Using a thin, sharp knife, remove the skin and white pith from the oranges. Cut them lengthwise in quarters, then slice crosswise. In a large bowl, combine the oranges, tomatoes, and cilantro.
- Heat a large nonstick frying pan over medium heat. Add the chicken, cover the pan, and cook until just cooked through, 5–8 minutes on each side, depending on the thickness of the chicken. Transfer the chicken to a cutting board and let cool for 10 minutes.
- Cut the chicken into bite-sized pieces and add to the bowl with the oranges and tomatoes. Mix in half of the remaining dressing. Add the romaine and the remaining dressing and toss to coat. Season the salad to taste with salt and black pepper. Gently fold in the avocado and serve right away.
© 2013 All rights reserved. Published by Weldon Owen.