Chicken and Avocado Salad


For the Chicken

1 tablespoon adobo seasoning

1/2 teaspoon paprika

1/4 teaspoon pepper

1 tablespoon olive oil, extra light

1 1/2 pounds boneless skinless chicken breast halves

For the Salad

1/3 cup red onion, finely diced

1 medium jalapeno, finely diced (seeds and ribs removed for less heat)

2 tablespoons cilantro, chopped

1/3 cup plain greek yogurt

3/4 teaspoon chili powder

3/4 teaspoon kosher salt, more or less to taste

1 lime, juiced (to taste)

1 large avocado, chopped

Preheat your grill to 500.

For the Chicken

In a bowl, combine adobo, paprika, pepper and oil.

Stir to combine, the add thin cut chicken breast and toss to coat.

Once your grill (or skillet) is heated, cook chicken 3 to 4 minutes a side.

Transfert cooked chicken to a cutting board and allow it to rest 5 minutes before finely chopping.

For the Salad

In a bowl add chicken, onion, jalapeno, cilantro, yogurt, chili powder, salt, lime juice - to taste and toss.

Then add diced avocado, gently toss and taste adding more salt or lime juice as needed.

Serve with tortilla chips or in a healthy wrap or on luttuce leaves. Enjoy!
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