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Mexican Avocado Chicken Salad

Ingredients

• LIME DRESSING / MARINADE:
• ▢ 2 tbsp lime juice
• ▢ 1 tbsp honey
• ▢ 1/4 cup olive oil (65ml)
• ▢ 1 garlic clove, minced
• ▢ ½ tsp salt + black pepper
• CHICKEN:
• ▢ 2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5”)
• ▢ 1/2 tsp EACH chipotle powder (Note 1) and oregano
• ▢ 1/4 tsp cumin powder
• ▢ Salt & pepper
• ▢ 1/2 tbsp olive oil
• AVOCADO SALSA:
• ▢ 1 avocado, chunky dice (watch video to see how I do this)
• ▢ 1 cup cherry tomatoes, halved
• ▢ ¾ cup corn kernels (canned, drained)
• ▢ ½ red onion, finely chopped
• SALAD:
• ▢ 1/4 cup coriander / cilantro, finely chopped
• ▢ 5 heaped cups cos / romaine lettuce, cut into bite size pieces

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