Grilled chicken with avocados salad

I am writing this recipe as we enter summer and we can already feel the heat wave coming our way; so we will be in need for a healthy and refreshing mexican recipe! I happen to really have liked this salad because it is very refreshing. It's not as light as other salads, but the avocado is a source of healthy fats. You can use light store-bought dressing if you wish; but personally I simply use sour cream mixed with green mole (store-bought).

Recipe for grilled chicken and avocados salad:


serves 2 persons

2 skinless boneless chicken breasts, cut into wide strips
2 tablespoons olive oil
1 tbsp. Paprika
3 cups of baby leaves mix from the store
half a red onion, cut into half moons
1 tomato cut into quarters
1 ripe avocado
Cooked white rice for two

Making the dressing:
1 / 3 cup light sour cream
3 tbsp. mole verde could be store-bought or homemade

Method for making this chicken salad:

Season the chicken with salt, pepper and the paprika, stir everything well to coat evenly the chicken strips in the seasoning.

This recipe calls for the chicken to be grilled, using a barbecue; but the chicken can also be cooked in a skillet with the olive oil. Now brown the chicken strips on that gril, using tongs making sure you don't burn them. Pull the chicken away from the gril and reserve.

In this meal, presentation is important; we set the serving dishes by first putting a layer of lettuce, then laying the chicken over; next we arrange the tomato quarters, red onion slices, avocado and rice balls (to make nice well defined balls, I use an ice cream scoop).

Make the dressing by mixing sour cream with tomato sauce, taste and add salt if necessary and cover this meal with it in an appetizing way...

Enjoy your meal

a hot pepper