A delicious chicken salad with Mexican seasonings with crispy tortilla chips and a creamy avocado dressing
Author: Indira Shyju
Cuisine: Mexican
Serves: 1-2
RecipeIngredients
For marinating the chicken:
2 boneless, skinless chicken thighs (or breasts), thawed to room temperature
½ tsp sea salt
½ tsp cumin powder (omit for AIP)
1 tsp garlic powder
½ tsp dried oregano
1 tbsp lemon or lime juice
½ tsp ground black pepper or Kashmiri red chilli powder (Omit for AIP)
1 tbsp avocado oil
¼ cup avocado oil for pan frying
For the dressing:
½ of a ripe avocado
1 green chilli pepper (omit for AIP)
1 tbsp lime juice or lemon juice
½ cup fresh cilantro, chopped
1 garlic clove
¼ tsp sea salt
1 cup water
For the salad:
1 cup shredded lettuce
¼ th of a small red onion, thinly sliced
Siete brand Cassava chips (use homemade AIP cassava crackers for AIP option) - about 10-12 chips
RecipeInstructions
in a large mixing bowl, add all of the marinade ingredients except the chicken and mix using a spoon to form a paste. Add the chicken pieces to the bowl and using your hands coat them well with the marinade. Let sit for 10-15 minutes before pan frying.
Heat a stainless steel pan and when hot, add the oil. Next add the chicken pieces and cook on medium heat for about 5 minutes(4 minutes for chicken breast) until it is crisp on the bottom. Flip and cook on the other side for about 4 minutes (2 minutes for chicken breast) and transfer to a plate and let rest for 5-10 minutes covered. Just before serving the salad, slice the chicken.
While the chicken is cooking, you can make the dressing. Add all the dressing ingredients into a food processor and blend until really fine and creamy. You can add more water if needed to adjust dressing consistency.
For assembling the salad:
In a serving plate, spread the lettuce and the onions. Add the chicken pieces and arrange the chips / crackers on top! Drizzle the avocado dressing on top!
Recipe by Cook2Nourish at https://cook2nourish.com/2022/01/chicken-tortilla-salad-gluten-free-paleo-aip.html