Chicken Cucumber and Avocado Salad
Crunchy romaine lettuce, sliced red onion, cucumber and bacon bits covered with a creamy garlic and coriander dressing!
Equipment
- Chopping board
- Sharp knife
- Lidded jar
- Salad spinner
- Baking tray
- Baking paper
- Salad bowl
- Garlic mincer
Ingredients
Baked Coriander and Lime Chicken
- 1 tbsp olive oil
- 1 tbsp mayonaise
- 1 tbsp plain yogurt
- 1 tbsp lime juice
- 2 garlic cloves minced
- 1 tbsp chopped coriander
- ½ tsp salt and pepper
- pinch of garlic and onion powder
The Salad
- 2 cups chopped romaine lettuce 1 head
- ½ cup bacon bits
- 1 red onion sliced
- 1 avocado sliced
Creamy Lime and Coriander Dressing
- 1 tbsp olive oil
- 1 tbsp plain yogurt
- 1 tbsp lime juice
- 1 tbsp mayonaise
- 1 tbsp chopped coriander
- 1 large garlic clove
- pinch garlic and onion
- pinch black pepper
- pinch of sea salt
Instructions
Baked Lime and Coriander Chicken
- In a ziplock bag or container measure all the marinade ingredients and combine everything together, then add your chopped washed chicken. Leave to marinate in the fridge for 2-24 hours.
- Bake the chicken at 180°C for 20 minutes. I use the oven grill setting on my oven.
The Salad
- Wash the lettuce and dry thoroughly using the salad spinner. Slice the red onion and avocado into desired pieces and set aside.
- Cut some bacon into small pieces using scissors and fry until crispy.
Creamy Lime and Coriander Dressing
- Measure all the ingredients into a lidded jar, close the jar securely and shake well. Your dressing is ready!
- In a salad bowl toss the lettuce, red onion and half the bacon bits. Add the sliced avocado remaining bacon bits and baked chicken to the top of the salad and enjoy!
Notes
TIPS - Be sure to use a salad spinner for easy dry salad! A salad spinner is one of my favourite essential kitchen gadgets.
Use the grill and fan function on your oven to bake the chicken for juicy chicken with crisp corners.
Check out my dairy free alternatives in the body of this blog post!