Sheila's Chicken and Avocado Salad

• 分量: 4
• 調理時間: 35
• 総時間: 35

材料

Prep Time: 25 minutes

Cook Time: 10 minutes

Yields: 2 to 4 servings

Ingredients:

– 2 boneless skinless chicken breasts, grilled and sliced

– 1 avocado, diced

– 4 cups mixed greens (romaine, red leaf, radicchio)

– 1/2 cup julienned carrots

– 1/4 cup fresh cilantro leaves

– 1/4 cup roasted cashews

– 1/2 cup crisp tortilla strips

– Lime wedges (for serving)

For the citrus-honey-peanut vinaigrette:

– 2 tbsp orange juice

– 1 tbsp lime juice

– 1 tbsp rice vinegar

– 1 tbsp soy sauce

– 1 tbsp honey

– 1 tbsp creamy peanut butter

– 1 tsp sesame oil

– 1 clove garlic, minced

– 1/2 tsp grated fresh ginger

– 2 tbsp neutral oil (grapeseed or vegetable)

– 1/4 tsp chili flakes or sriracha (optional, to taste)

a marinade or dipping sauce.

手順

1. In a bowl, whisk together orange juice, lime juice, vinegar, soy sauce, honey, peanut butter, sesame oil, garlic, and ginger until smooth. Slowly whisk in the neutral oil until emulsified. Add chili flakes if desired.

2. Season chicken with salt and pepper, grill until cooked through (about 5 minutes per side), and slice into strips.

3. In a large bowl, toss mixed greens with carrots, cilantro, avocado, and vinaigrette until evenly coated.

4. Plate the salad and top with sliced chicken, cashews, and tortilla strips.

5. Serve with lime wedges.

Note: The vinaigrette doubles as