Chicken Potato And Avocado Salad Food

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

CHICKEN BREAST WITH AVOCADO SALAD

Steps:

• Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
• Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.

AVOCADO CHICKEN SALAD RECIPE (6 INGREDIENTS!)

Steps:

• Mash the avocado and lime juice together with sea salt and black pepper to taste.
• Add the shredded chicken, red onion, cilantro, and jalapenos (if using). Stir everything together. Serve immediately.

AVOCADO POTATO SALAD

Steps:

• Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
• Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
• Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
• Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
• Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

POTATO & AVOCADO SALAD

Steps:

• Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
• Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

CHICKEN, POTATO AND AVOCADO SALAD

Steps:

• Boil potatoes until just tender, 15-20 minutes.
• Drain and cool.
• Slice chicken and bacon into strips.
• Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
• Drain chicken and bacon on kitchen paper.
• Sprinkle avocado with lemon juice to prevent browning.
• Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
• Serve on a bed of the mixed lettuce leaves.

POTATO, AVOCADO AND SHRIMP SALAD

Steps:

• In a small bowl whisk together the mayonnaise, creme fraiche, lime juice, salt, pepper and cumin and set aside.
• Place the potatoes in a large bowl, add the onions, garlic, carrots, peas, shrimp, avocado and cilantro.
• Add the mayonnaise mixture and toss well. Refrigerate until ready to serve.
• Serve cold or at room temperature.

CHICKEN POTATO SALAD RECIPE

Steps:

• In a large serving bowl, combine the chicken, potatoes, carrots, peas, jalapenos, 1 Tablespoon parsley.
• In a small mixing bowl, combine the mayonnaise, Mexican cream and pepper. Pour over the chicken and combine. Taste, if it needs salt, add just a bit.
• Place the lettuce around a plate and cover with the chicken salad. Sprinkle with remaining parsley.
• Serve with crackers.

BACON AVOCADO POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with water. Cover pot and boil potatoes for 5-8 minutes until fork-tender (but not overcooked). Strain liquid and run potatoes under cold water in a colander. Set aside to dry slightly. Once liquid has drained, place potatoes in a large bowl.
• Add celery, green onions, red onions, eggs, avocados (see note), and bacon to the bowl.
• Whisk together mayo, Greek yogurt, vinegar, mustard, garlic powder, salt and pepper, and paprika. Pour over potatoes etc and stir gently to combine everything.
• Cover and chill for at least 1 hour or up to 8 hours before serving.

CHICKEN AVOCADO AND SWEETCORN SALAD

Steps:

• Griddle the chicken breats on a high heat for approx 7 mins each side. The meat is cooked when the juice has no trace of pink when a fork or skewer is poked in the side.
• Let the meat rest for 5 minutes.
• Meanwhile, boil the potatoes until tender - about 12 minutes. Crush lightly in the pan and sprinkle some slat and drizzle a little olive oil over
• Assemble the salad leaves, tomatoes and sweetcorn and add the potatoes.
• Halve the avocado, remove the stone. Then slice lengthways in the skin. Sprinkle with salt and drizzle with lemon juce making sure they get down into the cracks between slices. Turn the avocado out into the salad.
• Slice the chicken into stips and arrange on top of the salad.
• Add olive oil and balsamic vinegar dressing (or dressing of your choice).