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.
Fresh lime juice, ⅓cup (3fl oz/80ml)
Olive oil, 9tablespoons (4.5fl oz/135ml)
Red onion, ¾cup (5oz/155g) minced
Large serrano chile, 1, seeded and minced
Ancho chile powder, 1½teaspoons
Ground cumin, 1teaspoon
Kosher salt and freshly ground pepper
Skinless, boneless chicken breast halves, 1–1¼lb (20oz/625g)
Large avocado, 1, peeled and cut into bite-sized pieces
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 2tablespoons of the dressing to another small bowl and brush over the chicken. Let the chicken stand while preparing the remaining ingredients.
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.