I have to say I wasn’t impressed with this recipe. There wasn’t anything wrong with it, it tasted fine. But there was nothing original or imaginative about it. I could throw the recipe away and make something just as good using whatever I had in the fridge …
Chicken Lime Avocado Salad (Rachel Ray)
5 tbls Extra virgin olive oil
thin chicken breast cutlets (I use chicken tenders)
1 tbls ground coriander
1 tbls cumin
2 limes
1 ripe Hass avocado
1/2 head lettuce shredded
1/2 pint cherry tomatoes, cut in half
1/4 cup fresh cilantro leaves, chopped
Preheat a large skillet over medium-high with 2 tbls of EVOO. Season the chicken breasts with the cumin, the coriander, and salt and pepper; add to the hot skillet and cook for 2-3 minutes on each side, or until cooked through. Remove chicken to the cutting board, squeeze the juice of 1 lime over the chicken, and allow to cool slightly.
Cut the avocado in half lengthwise, cutting around the pit. Separate the halves and using a spoon, scoop out the pit and then scoop the avocado from its skin. Chop the avocado flesh into bit-size pieces. Add to a mixing bowl. To the avocado add the shredded lettuce, tomatoes, and cilantro. Cut the chicken into the thin strips and add to the bowl. Squeeze the juice of the remaining lime over the salad and drizzle with the remaining 3 tbls of EVOO. Season with salt and pepper and toss to coat.
