Chicken with orange and avocado
2
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
Fresh, colourful, and quick, this orange-avocado salad is great when you need to dress up anything from salmon to steak. And it’s pretty good with chicken, too.
Ingredients
Uncooked boneless skinless chicken breast
20 oz, 4 (5-oz breasts), thin-sliced cutlets
Dried coriander leaf
1 tsp(s)
Table salt
½ tsp(s)
Cayenne pepper
¼ tsp(s)
Olive oil
2 tsp(s)
Orange
1 large, navel variety, peeled and sliced into rounds
California (Hass) avocado
½ medium, pitted, peeled, and diced
Scallions
2 medium, thinly sliced (white and light green parts only)
Cilantro
2 tbsp(s), fresh, chopped
Fresh lime juice
2 tsp(s)
Table salt
⅛ tsp(s)
Lime
4 wedge(s), lime wedges
Instructions
1
Sprinkle chicken with coriander, 1/2 teaspoon salt, and the cayenne. Heat oil in large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 3 minutes on each side. Transfer to serving plate; keep warm.
2
Meanwhile, to make salad, gently toss together the orange, avocado, scallions, cilantro, lime juice, and remaining 1/8 teaspoon salt in medium bowl. Spoon salad over chicken. Serve with lime wedges.
3
Serving size: (1 piece chicken and about 1/3 cup salad)
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