Avocado Chicken Salad

• porciones: 6 servings
• tiempo activo: 30 minutes
• tiempo total: 30 minutes

Ingredientes

3 cups shredded chicken (I use rotisserie chicken)

2 large avocados (pitted chopped into bite size pieces)

1 cup corn (from 1 grilled corn on the cob)

1/2 English cucumber (sliced and halved)

1 mango (chopped)

1 cup strawberries (sliced)

1 cup cherry tomatoes (halved)

1/2 cup black beans (rinsed and drained)

1/4 cup chopped red onions

1-2 jalapenos (deveined, seeded (save seeds)

2 tablespoons cilantro (minced)

1/4 cup extra virgin olive oil

1/4 cup orange juice

2 tablespoons lime juice

1 teaspoon minced garlic

1 tsp kosher salt or sea salt (plus more to taste)

1/2 tsp EACH ground cumin, dried oregano

1/4 teaspoon chipotle chile powder

1/8 teaspoon pepper

Instrucciones

Add the salad dressing ingredients to a bowl and whisk to combine or to a jar and shake. The dressing tastes best chilled before serving so place it in the freezer if serving soon or the fridge if you have a little time.

Time permitting, char the corn on your grill or in a cast iron skillet per directions in notes, otherwise, add directly to the salad.

Add shredded chicken to a large serving bowl and drizzle with about half of the dressing; toss to coat. Let the chicken marinate while you chop the rest of the ingredients.

Add all remaining salad ingredients to the chicken. Drizzle with dressing and gently toss to combine.

Taste and season with additional freshly cracked salt and pepper. For spicier, add in some of the jalapeno seeds. Best served immediately.