With Thanksgiving being this week and knowing I will be consuming too many calories I’ve been eating this salad on repeat for the past 3 days. It’s so good I’ve been eating it for lunch and dinner and changing up the variation a bit. The salad calls for grilled chicken but last night I decided to leave out the chicken and just ate the salad as a side with a Quinoa burger. I have also added Edamame as well to give it a bit more protein and add a little crunch. The best thing about this salad is it tastes so good no matter what you add and is still light enough but filling as an entire meal. I’ve only made the original dressing in the recipe once(I didn’t care for it too much). The rest of the time I’ve been using oil and balsamic vinegar as my dressing and am very happy with how it tastes.
CHOPPED SALAD WITH CHICKEN, CITRUS, AND AVOCADO
1/3 cup fresh lime juice
9 tablespoons olive oil
3/4 cup red onion minced
1 seeded serrano chile
1 1/2 teaspoons ancho chile powder
1 teaspoon ground cumin
salt and freshly ground pepper
1- 1 1/4 pound chicken breast halves
1 pint cherry tomatoes
1/2 cup fresh cilantro, coarsely chopped
4 cups thickly sliced romain hearts
1 peeled and cut avocado
- 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 pepper. Transfer 2 tablespoons 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.
Adapted from Weeknight Gluten Free