H&K Recipe Book
Chicken Salad Recipe (Avocado/corn From NYE)
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Ingredients:
4 chicken breasts
1 tsp salt
1/2 tsp fresh ground pepper
3 tosp avocado oil
1 tsp each: paprika, smoked paprika, cumin, chili powder
1/4 tsp each: garlic powder, onion powder
3 large avocados, large diced
4 ears of corn, kernels removed (about 1 cup of kernels)
1/4 cup shallots, finely chopped
1/4 cup dill, finely chopped optional popular addition: 2-3 slices cooked bacon
Dressing:
1/3 cup olive oil
3 tbsp champagne vinegar
3 tosp fresh lemon juice
1 heaping top honey
1 heaping tbsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
Directions
Preheat your oven to 400
Add 1 tbsp of avocado oil to your chicken breasts and generously season on both sides with salt and pepper and seasoning mix.
Heat an oven-safe skillet over medium high
Add 2 tbsp of avocado oil to your pan
Once the oil is shimmering, add your chicken and cook, undisturbed, for 4 minutes on each side
Transfer to the oven and roast for another 7 minutes
Remove from oven and let sit for 5 minutes before slicing into bite-sized pieces
Making your dressing by whisking together your olive oil, vinegar, lemon, honey, dijon, and salt and pepper
To a large serving bowl, add your avocado, corn, chicken, dill, and shallots and gently toss with your dressing
Season with salt and pepper as needed Serve and ENJOY!
Notes
Used frozen corn and sautéed on oil to add some color first.
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