BF and I have been extremely indulgent with all of the moving and house renovation lately. After a queso-fueled fajita-fest a couple of nights ago at a local Mexican place, I decided I was going to have to do some dietary atoning. Luckily for me, I think a great-big-salad is one of the finer things in life. Independent of healthy considerations, I love fresh flavors and colors of raw fruits and vegetables. A couple of my very favorite flavors are cilantro and avocado. Just look at how beautiful they are:
Maybe it was the three pounds of chips-and-salsa that inspired this dish, but I wanted to make a healthy, flavorful Mexican dish. This is a tasty meal on its own as a main course salad, but the combination would also be great served in a wrap, or as a quesadilla, with some Mexican melting cheese sprinkled in.
Chicken-Avocado Salad with Lime and Cilantro
You will need:
- 2 cups cooked chicken, diced
- 1 large avocado, diced
- 2/3 cup corn
- 1 medium sized lime, juiced and zested
- 1 cup cilantro, chopped
- 1 jalapeno, seeded and very finely chopped (optional)
- 1/3 cup chevre
- 1/3 cup pepitas
- 1 tsp. cumin
- 1/2 tsp. sea salt, pepper, paprika, celery salt, dried cilantro
- 1 tbsp. olive oil
- In a large mixing bowl, combine the ingredients, stirring well to combine.
- Note that when you start dicing the chicken, you might generate some interest. And okay, fine, maybe I gave them some chicken. I feel bad for the little fellas, with the move and all.
- Serve fresh at room temperature.