Thursday, April 25, 2013

Avacado Chicken Salad

Aside from its bright, guacamole-tinged flavor, the salad is wonderfully moist without being heavy. It derives much of that from avocado, tomato, and pan-cooked chicken thighs, which add juiciness and only a little fat. A touch of cilantro and lime seal the deal, leaving you with a smile on your face, a spring in your step, and a stellar, mayo-less chicken salad recipe in your repertoire.A word about chicken thighs: while chicken breast is the fallback poultry of perpetually dieting cooks everywhere (self included), boneless, skinless chicken thighs are only a tad fattier and much, much tastier. If you can find them on sale, stock up and freeze for future use.


serves 4
1 tablespoon extra virgin olive oil
2 boneless, skinless chicken thighs, filleted
A rich of Kosher salt and fresh black pepper
1 Hass avocado, chopped
1 large beefsteak or slicing tomato, seeded and chopped
1/2 bunch scallions, chopped
2 tablespoons cilantro, chopped
1 lime


Heat oil in a skillet over medium-high. While oil is heating, salt and pepper both sides of the chicken. Add chicken to pan and sear 4 or 5 minutes per side, until browned and just cooked through. Remove chicken from pan and let sit for 10 minutes.While chicken is cooling, combine avocado, tomato, scallions, and cilantro in a bowl. Then cut the lime into approximate halves, with one slightly bigger than the other. Squeeze larger half over ingredients in bowl. Stir to combine.Once fairly cooled, chop chicken into 1/2-inch chunks. Squeeze remaining lime over chunks and add to avocado mixture. Stir until combined. (Avocado should cover everything, but shouldn’t itself be annihilated.) Salt and pepper to taste.


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