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Definitely our favorite meal of the last few weeks.
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We like the slightly spicy taste, the creaminess of the‘lawyer and the but which personally my favorite vegetable!!!
Try it for lunch or dinner. It’s also ideal when you don’t have a lot of time, because the chicken cutlets are quick to cook.
For those who want to get ahead, it is possible to marinate the chicken and even cook it the day before. You will only have to reheat the chicken.
However, the salad does not keep due to thelawyer. If you want to bring this salad as lunch, add the lawyers at the last minute.
Tex Mex chicken, corn and avocado salad

September 21, 2024
Serving Size
4 servings
Preparation time
5 minutes
Cooking time
15 minutes
Ingredients
Chicken
- 4 chicken cutlets
- 1 tbsp. teaspoon of salt
- 1/2 tsp. teaspoon freshly ground pepper
- 3 tbsp. tbsp olive oil
- 2 tbsp. teaspoon paprika
- 1 tbsp. teaspoon cumin
- 1 tbsp. teaspoon chili powder
- 1/4 tsp. teaspoon onion powder
- 1/4 tsp. teaspoon garlic powder
Salad
- 3 avocados, diced
- 3 cooked corn, kernels removed, or 1 cup corn fat
- 1/4 cup finely chopped shallots
- 1/4 cup chopped fresh dill
Vinaigrette
- 1/3 cup olive oil
- 3 tbsp. tbsp white wine vinegar
- 3 tbsp. tbsp fresh lemon juice
- 1 tbsp. tablespoon of honey
- 1 tbsp. Dijon mustard
- 1/2 tsp. teaspoon of salt
- 1/4 tsp. teaspoon pepper
Instructions
- Preheat the oven to 400°
- Mix the chicken well with the spices (paprika, cumin, chili, salt and pepper). In a pan, cook the chicken for 4 minutes on each side. Bake the chicken cutlets for 7 minutes or until the chicken is cooked through and the flesh is pale (not pink). Cut the chicken into 3 cm dice.
- Mix all the vinaigrette ingredients.
- In a salad bowl, place the chicken, corn, avocados, shallots and dill. Add desired amount of vinaigrette and mix well.
- Enjoy immediately.
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