Ingredients
Avocado Dressing:
1/2 large or 1 small ripe avocado
1 garlic clove, minced
2 tbsp diced red onion
1/4 cup cilantro
1/2 tbsp olive oil (optional)
1 tbsp plain low fat yogurt
3 tbsp lime juice
3–5 tbsp low fat milk
1/4 tsp onion or garlic powder
1/2 tsp salt
Black pepper
Chicken:
5–7 oz boneless skinless chicken breast
1 tbsp olive oil
Spice Rub:
1 tsp smoked paprika
1/4 tsp each onion powder, garlic powder, cayenne pepper, salt
2 tbsp plain flour
Black pepper
Salad:
1/2 cup diced red onion
1 corn, steamed, kernels removed
3/4 cup cherry tomatoes, halved
5 cups chopped lettuce
Instructions
1. Place avocado dressing ingredients in a food processor and blend until smooth. Adjust milk for consistency.
2. Mix spice rub ingredients on a plate.
3. Slice chicken into thin steaks, coat in spice rub.
4. Heat oil in a skillet over high heat. Sear chicken on both sides until golden brown.
5. Remove and rest for 5 minutes, then slice thickly.
6. Arrange lettuce, tomatoes, corn, and onion on a platter.
7. Add sliced chicken and drizzle with avocado dressing. Serve immediately.
Notes
For a thicker dip-style dressing, reduce milk. Dressing keeps in the fridge for up to 3 days.
Great as a sandwich spread or dip for veggies. Make extra and enjoy it all week!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg