Cha-Cha Chicken & Avocado Salad

Name: Cha-Cha Chicken & Avocado Salad with Lettuce, Pepper Jack & Cilantro-Cumin Vinaigrette
Yield: 2 servings
Ingredients: 1 Avocado; 1 Lettuce; 1 Onion; 10 oz Chicken Breast; 1 tsp Cumin; 2 1/2 tsp Wine; 1/2 cup Pepper Jack Cheese; 1 Tomato; 1 tsp Garlic Powder; 1/4 oz Cilantro; 1 unit Chili Pepper; tsp Salt, tsp; tsp Black Pepper, tsp; 4 tbsp Olive Oil, tbsp; 1 tsp Cooking Oil, tsp

with Lettuce, Pepper Jack & Cilantro-Cumin Vinaigrette

By Recipe0 System

Have you fallen into a salad rut? It's just not that easy to come up with a hearty, fresh, filling, yet light and satisfying option. But our chefs are always thinking and here’s what they came up with: garlic- and cumin-sauteed chicken, with luscious diced avocado, crunchy red onion, and juicy tomato over crisp greens, all coated in a sprightly chili-cilantro vinaigrette & sprinkled with pepper jack cheese. Cha-cha ching!

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Avocado
1 Lettuce
1 Onion
10 oz Chicken Breast
1 tsp Cumin
2 1/2 tsp Wine
1/2 cup Pepper Jack Cheese
1 Tomato
1 tsp Garlic Powder
1/4 oz Cilantro
1 unit Chili Pepper
tsp Salt, tsp
tsp Black Pepper, tsp
4 tbsp Olive Oil, tbsp
1 tsp Cooking Oil, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Pick cilantro leaves from stems; finely chop leaves. Trim and halve chili lengthwise, removing ribs and seeds for less heat; mince chili.
2

In a large bowl, combine cilantro, half the vinegar (all for 4 servings), ½ tsp cumin (1 tsp for 4), ½ tsp garlic powder (1 tsp for 4), and as much chili as you like. (You’ll use the rest of the cumin and garlic powder later.)

Whisk in 4 TBSP olive oil (8 TBSP for 4). Taste and season generously with salt and pepper.
3

Chop lettuce into bite-size pieces. Halve, pit, peel, and dice avocado. Dice tomato. Peel, halve, and thinly slice half the onion (whole onion for 4 servings).
4

Pat chicken* dry with paper towels.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with remaining cumin, remaining garlic powder, a big pinch of salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Turn off heat; stir in 1 TBSP dressing (2 TBSP for 4 servings). Transfer chicken to a cutting board and chop into bite-size pieces if necessary. Set aside.
5

To bowl with dressing, toss together lettuce, avocado, tomato, and sliced onion until coated. Taste and season with salt and pepper.

Stir in half the chicken and half the pepper jack.
6

Divide salad between bowls. Top with remaining chicken and remaining pepper jack. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.