Chicken with orange and avocado
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.
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-oz breasts), thin-sliced cutlets
Dried coriander leaf
1 large, navel variety, peeled and sliced into rounds
California (Hass) avocado
½ medium, pitted, peeled, and diced
2 medium, thinly sliced (white and light green parts only)
2 tbsp(s), fresh, chopped
Fresh lime juice
4 item(s), lime wedges
- 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.
- 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.
- Serving size: (1 piece chicken and about 1/3 cup salad)