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Chicken with orange and avocado

Chicken with orange and avocado

2
Points®
Total Time
21 min
Prep
15 min
Cook
6 min
Serves
4
Difficulty
Easy
Fresh, colorful, 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

Ground coriander

1 tsp

Table salt

½ tsp

Cayenne pepper

¼ tsp

Olive oil

2 tsp

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, fresh, chopped

Fresh lime juice

2 tsp

Table salt

⅛ tsp

Lime

4 item(s), lime wedges

Instructions

  1. 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. 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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