If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this salad – fresh sliced avocado in a salad topped with avocado dressing. The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?
One year ago: Bacon-Cheddar Cauliflower Chowder
SOUTHWESTERN OVEN-FRIED CHICKEN SALAD WITH AVOCADO DRESSING
1 ripe avocado, pitted and peeled
1 cup buttermilk
1/4 cup fresh cilantro
1/2 lime, juiced
1 tsp ranch seasoning powder
1/2 tsp garlic powder
1/2 tsp chipotle chili powder
1/2 tsp salt
2 chicken breasts, butterflied
1 egg white, lightly beaten
1/4 cup bread crumbs
1 Tbsp taco seasoning
2 hearts romaine, chopped
2 cups lightly packed spinach
1 cup cherry tomatoes, halved
1 carrot, shredded
1/4 cup thinly sliced red onion
- Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
- While the oven preheats, prepare the dressing. Add all ingredients to blender and blend until smooth and creamy. Refrigerate for one hour.
- For the chicken, put the egg white in a shallow bowl and beat until well blended. Combine bread crumbs and taco seasoning in a second shallow bowl. Dip the chicken into the egg then coat with the bread crumbs. Arrange on prepared rack and coat with cooking spray. Bake for 12-15 minutes or until golden.
- In a large bowl, toss together the salad ingredients. Divide into four bowls, top with sliced chicken and dressing. Serve immediately with avocado slices and shredded cheddar cheese, if desired.