Last week, I made a delicious avocado chicken salad with a recipe I got from Cooking Light. Here’s my variation–not guaranteed to be as light as theirs, but definitely delicious.
- 1 package chicken thighs
- 2 TB cooking oil
- 1 avocado
- 2 chopped tomatoes or 1 15 oz can
- 1 lime
- 1/2 bunch scallions
- 2 TB minced cilantro (or to taste)
- salt and pepper
Prep and cook time: approx 40 min.
1. To prepare the chicken, remove any skins. Heat small amount of oil in a skillet, approx. 2TB, and brown chicken on all sides. Add 1 cup water, cover, and cook for 30 min, turning approx. every 8 min.
Mix in a bowl, the following:
2. Peel and chop the avocado into fine pieces and add.
3. Chop tomatoes or drain can and add.
4. Chop cilantro and scallions to taste and add.
5. Cut lime into approximate halves, one half slightly bigger than the other. Squeeze bigger half over salsa. Add approx 1/4 tsp salt and 1/8 tsp pepper or to taste.
Once chicken is cooked.
6. Remove chicken from pan and cut into medium pieces. (Or do all this in advance and retrieve chilled chicken now) Squeeze other half of lime over the chicken.
Putting it all together.
7. Mix together chicken pieces and salsa. Serve over brown rice if desired.
This recipe has a few changes from the Cooking Light one. For one thing, the prep steps are more realistic. It’s fast, but not 3 minutes unless you’ve pre-cut everything. Cutting the avocado took me 3 minutes. Also, I think scallions are better than normal onions and the cilantro tastes much better as a garnish in the salsa than cooked with the chicken.