Gallery
Avocado Chicken Salad
This delightful avocado chicken and vegetable salad isn’t a traditional dish with one specific creator; it’s actually a modern light meal that evolved from American chicken salads, California/Southwest flavors, and the growing trend toward healthier eating. It started with simple American chicken salads from the 19th century, then gained a fresh, low-fat twist in California […]
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Avocado Chicken Salad
| Ingredient | Amount |
|---|---|
| Chicken tenderloin | 400 as needed |
| Avocado | 1 as needed |
| Lettuce | 1 as needed |
| Cherry tomatoes | 20 as needed |
| Cucumber | 1 as needed |
| Corn kernels | 100 as needed |
| Unsweetened yogurt | 6 as needed |
| Black pepper | |
| Sea salt |
- Chicken tenderloin400 as needed
- Avocado1 as needed
- Lettuce1 as needed
- Cherry tomatoes20 as needed
- Cucumber1 as needed
- Corn kernels100 as needed
- Unsweetened yogurt6 as needed
- Black pepper
- Sea salt
Cooking StepsHow to cook Avocado Chicken Salad step by step
-
Step 1Slice the chicken tenderloin into thin pieces. Marinate with a pinch of salt, black pepper, 1 tbsp light soy sauce, and 1/2 tbsp cooking wine for 15 minutes.
-
Step 2Heat a non-stick pan with a little oil. Pan-fry over low heat until golden brown and cooked through. Set aside to cool.
-
Step 3Tear the lettuce into bite-sized pieces, wash and drain thoroughly, then chop into chunks.
-
Step 4Halve the cherry tomatoes and slice the cucumber.
-
Step 5Remove the pit and peel from the avocado, then cut into small cubes. Work quickly to prevent browning.
-
Step 6Blanch the corn kernels in boiling water, then drain.
-
Step 7Arrange all the ingredients in a bowl in layers. Add 3 tbsp unsweetened yogurt, a pinch of black pepper, and a pinch of sea salt.
Avocado Chicken Salad
This delightful avocado chicken and vegetable salad isn’t a traditional dish with one specific creator; it’s actually a modern light meal that evolved from American chicken salads, California/Southwest flavors, and the growing trend toward healthier eating. It started with simple American chicken salads from the 19th century, then gained a fresh, low-fat twist in California […]
Ingredients
- 400 as needed Chicken tenderloin
- 1 as needed Avocado
- 1 as needed Lettuce
- 20 as needed Cherry tomatoes
- 1 as needed Cucumber
- 100 as needed Corn kernels
- 6 as needed Unsweetened yogurt
- Black pepper
- Sea salt
Instructions
-
Slice the chicken tenderloin into thin pieces. Marinate with a pinch of salt, black pepper, 1 tbsp light soy sauce, and 1/2 tbsp cooking wine for 15 minutes.
-
Heat a non-stick pan with a little oil. Pan-fry over low heat until golden brown and cooked through. Set aside to cool.
-
Tear the lettuce into bite-sized pieces, wash and drain thoroughly, then chop into chunks.
-
Halve the cherry tomatoes and slice the cucumber.
-
Remove the pit and peel from the avocado, then cut into small cubes. Work quickly to prevent browning.
-
Blanch the corn kernels in boiling water, then drain.
-
Arrange all the ingredients in a bowl in layers. Add 3 tbsp unsweetened yogurt, a pinch of black pepper, and a pinch of sea salt.
