Avocado Chicken Salad

 

INGREDIENTS

Dressing:

• 3 tablespoons fresh lime or lemon juice, or a combination of both
• 2 tablespoons olive oil
• ½ teaspoon salt, I use coarse, kosher salt
• Pinch black pepper, I use coarsely ground pepper

Salad:

• 2 cups chopped cooked chicken (see note)
• 1 cup corn kernels, fresh (cooked) or frozen and thawed
• 2 medium/large ripe avocados, peeled and diced
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh cilantro or parsley

Optional Add-ins:

• Halved cherry tomatoes
• Cooked, crumbled bacon
• Feta cheese

INSTRUCTIONS 

• In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well.
• Add all the salad ingredients to a large bowl. Drizzle with the dressing and toss to combine. Add optional add-ins if desired. Season to taste with additional salt and pepper, if needed.

  • Serve immediately. If making ahead of time, mix everything together except the avocados. Refrigerate the salad and stir in chopped avocados right before serving.

  NOTES

  Nutrition Facts: the nutrition facts for this recipe were calculated based on the salad (but do not include the optional add-ins as those are added based on personal preference). 

  For the chicken: a rotisserie chicken works great as does marinated grilled chicken (this lemon garlic grilled chicken is my favorite and super delicious in this salad) or even canned, drained chicken, if that’s your thing.
  
  FROM:  Mel's Kitchen Cafe

Chicken Souvlaki Bowls

 

INGREDIENTS

Chicken:

• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1 ½ to 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

Rice + Veggies:

• 2 tablespoons olive oil
• 2 small zucchini or yellow squash (or a combo), diced
• 1 large bell pepper, cored and diced
• 1 medium red onion, cut into 1/2- to 1-inch pieces
• Salt and pepper
• Hot, cooked rice, for serving (optional – see note for my fave garlic rice recipe)

Toppings + Sauce Ideas:

• Tzatziki, store bought or homemade (see note)
• Hummus, store bought or homemade (see note)
• Crumbled feta cheese
• Pickled red onions
• Diced avocados
• Diced tomatoes
• Pita or flatbread, to serve alongside (see note)

INSTRUCTIONS 

• For the chicken, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic and salt. Place the chicken in a dish or resealable bag. Pour the marinade over the chicken, toss to coat, cover (or seal the bag), and refrigerate for two hours or up to 8 hours.
• Thread the chicken pieces onto skewers. Grill over medium-high heat, flipping once, until the chicken is cooked through, 6 to 8 minutes. Tent the chicken skewers with foil and let rest for 5 to 7 minutes before serving. 
• For the veggies, preheat the oven to 425 degrees F. Toss the vegetables with olive oil and sprinkle lightly with salt and pepper. Arrange in a single layer on a half sheet pan. Roast in the oven for 15 to 20 minutes until golden and crisp tender. (See note for air fryer instructions.)
• Slide the chicken pieces off the skewers. Serve the chicken with rice, roasted veggies, and any or all of the sauce and topping suggestions. 

NOTES

Veggies: change up the veggies however you like – many different vegetables would work here: broccoli, cauliflower, mushrooms, etc. Rather than cooking them on the stovetop, the vegetables can be tossed with olive oil, salt and pepper and roasted in the oven (400 degrees for 15 minutes) or cooked in an air fryer (400 degrees for 10 to 15 minutes). 

Rice: this garlic butter rice is fantastic in these chicken souvlaki bowls. Start the rice before putting the chicken on the grill to maximize time.

Tzatziki: the tzatziki sauce recipe on this postis an easy homemade option. 

Hummus: homemade hummus recipe here. 

Flatbread: several homemade recipes 

FROM:  Mel's Kitchen Cafe