Chicken Guacamole Salad

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I have been on the look out for salads that can be eaten as a main course, instead of something I eat as a side just to make sure I am fitting vegetables into my meals. The problem I have run into is the salad recipes I tend to find require a ton of specialized ingredients and take a lot more prep time than a salad should. Here is a recipe I stole and modified from Barefoot Contessa. It is easy to make and extremely tasty. Since the recipe basically is a mix of chopped vegetables and dressing that you drop on lettuce or spinach, it makes for a really delicious and easy lunch to bring to work.
I have modified a handful of the things from the original Food Network recipe including leaving out jalapeno peppers, red onions, lime zest, and I add a chicken breast with a spicy seasoning mix.
Here is what you will need:
  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, seeded and chopped.
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup lime juice
  • 1/4 cup good olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 minced clove of garlic
  • 1/4 teaspoon ground cayenne pepper
  • 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
  • Some pre-prepared spinach or lettuce.
Here is the recipe for the mixture to put on the lettuce:
Place the tomatoes, yellow pepper, and black beans in a large bowl. Whisk together the lime juice, olive oil, black pepper, garlic, and cayenne pepper and toss thoroughly with the vegetables. Serve the vegetable/dressing mixture on top of a pile of spinach or lettuce, with the avocado on top.
Here is the recipe for the chicken:
  1. You will need 1/4 cup of olive oil and about 4 tablespoons of taco seasoning mix per chicken breast. I like to have 1 chicken breast per person, but that’s just me.
  2. Begin by putting the olive oil in a bowl and the homemade spicy seasoning mix evenly spread out on a plate.
  3. Take your chicken breast and put it in the bowl to cover it with the olive oil. Next, cover both sides of the chicken breast with the spicy seasoning mix.
  4. Heat a medium pan at medium-high heat. Cook the chicken breast in the pan for about 5-8 minutes, then flip it and cook for about 5-8 more minutes. Make sure it is cooked through before serving.
  5. Slice it up and serve on top of the salad.
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One response to “Chicken Guacamole Salad

  1. Pingback: Mediterranean Salad | Eat and Drink with Michael·

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