Ingredients and Weight:
- Boneless, skinless chicken breasts (2 lbs)
- Avocado (1, sliced)
- Red onion (1/2, thinly sliced)
- Bell pepper (1/2, diced)
- Cilantro (1/2 cup, chopped)
- Lime juice (1/4 cup)
- Olive oil (1/4 cup)
- Salt and pepper (to taste)
- Tortilla chips (for serving)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat and sear chicken breasts for 3-4 minutes per side.
- Transfer chicken to a baking dish and bake for 15-20 minutes, or until cooked through.
- Let chicken cool slightly, then shred or dice.
- In a large bowl, combine chicken, avocado, red onion, bell pepper, cilantro, lime juice, and olive oil.
- Season with additional salt and pepper to taste.
- Serve on a bed of lettuce or with tortilla chips.
Nutritional Information:
- Calories: 300 per serving
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Fresh and vibrant flavors
- Balanced texture with tender chicken and crunchy vegetables
- Healthy and satisfying
- Easy to prepare and perfect for summer gatherings
User Comments:
- "This salad is absolutely delicious! The cilantro and lime juice add a really nice touch of freshness." - Sarah
- "I love the combination of chicken and avocado in this salad. It's the perfect meal for a hot summer day." - John
- "This salad is so easy to make, and it's so flavorful. I'll definitely be making it again." - Mary
Special Precautions and Tips:
- Use ripe avocado for the best flavor.
- If you don't have a skillet, you can roast the chicken in the oven for 15-20 minutes at 375°F (190°C).
- Feel free to adjust the ingredients to your own taste. For example, you can add more cilantro or lime juice, or omit the bell pepper.
