Honey-Lime Chicken and Avocado Salad

 

I saw this recipe for honey-lime chicken and avocado salad and, even though I usually don’t change anything the first time I made a recipe, this time I changed it from the get-go. I used 4 chicken breasts and split them lengthwise (instead of chicken thighs); shallots instead of red onion; and I added black beans. This was SO good! 

For the salad 

4 boneless chicken thighs 

1 head romaine lettuce, chopped 

½ cup cherry tomatoes, halved 

½ red onion, thinly sliced 

2 avocados, chopped 

For the chicken marinade 

1 Tbsp. olive oil 

1 tsp. salt 

2 cloves garlic, minced 

1 jalapeño pepper, minced (I didn’t use it) 

½ tsp. chili powder (I used a pinch of Korean pepper) 

1 Tbsp. honey 

4 Tbsp. lime juice 

For the dressing 

4 Tbsp. olive oil 

2 Tbsp. honey 

1 tsp. salt 

½ tsp. pepper 

4 Tbsp. lime juice 

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 (I prefer using a jar). Mix well. 

Toss the salad with the dressing and serve immediately.