Chilli and Lime Chicken Salad

    25 minutes

    This is a summer favourite when the chicken is cooked outside on the barbecue. The avocado and chilli powder complement each other really well.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 500g chicken tenderloins
    • 1 teaspoon chilli powder
    • 1 pinch salt and pepper, to taste
    • 1 tablespoon oil
    • 1/4 cup olive oil
    • 3 tablespoons lime juice
    • 1 tablespoon vinegar
    • 2 tablespoons diced coriander
    • 1 pinch salt, to taste
    • 1 pinch ground black pepper, to taste
    • 4 serves of lettuce
    • 8 cherry tomatoes, halved
    • 1 avocado, peeled, seeded and diced

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Lightly season the chicken with chilli, salt and pepper then fry in a solid large frypan with oil. Cook on both sides until cooked through.
    2. Combine the olive oil, lime juice, vinegar, coriander, salt and pepper then whisk well together.
    3. Lay lettuce on serving plates then top with the chicken, tomato and avocado. Drizzle with dressing just before serving.

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