🍽️ Fresh Mexican Chicken Salad with Avocado Dip

Name: Fresh Mexican Chicken Salad with Avocado Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 8 tbsp lime juice; 1 tsp guajillo chili powder; 6 tbsp olive oil; 1 tsp dried oregano; 720 g chicken breast fillet (4 chicken breast fillets); 212 g corn (can; drained weight); 450 g large yellow tomatoes (3 large yellow tomatoes); 250 g large kohlrabi (1 large kohlrabi); 1 red onion; 0.5 bunch cilantro; salt; pepper; 2 ripe avocados; 300 g yogurt (0.3% fat); 2 tbsp roasted pumpkin seeds

579 kcal · 30 min · 4 servings

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Ingredients

8 tbsp lime juice
1 tsp guajillo chili powder
6 tbsp olive oil
1 tsp dried oregano
720 g chicken breast fillet (4 chicken breast fillets)
212 g corn (can; drained weight)
450 g large yellow tomatoes (3 large yellow tomatoes)
250 g large kohlrabi (1 large kohlrabi)
1 red onion
0.5 bunch cilantro
salt
pepper
2 ripe avocados
300 g yogurt (0.3% fat)
2 tbsp roasted pumpkin seeds

Instructions

1. Squeeze the juice from two limes. You need about seven to eight tablespoons of juice.
2. Mix two tablespoons of lime juice with chili powder, two tablespoons of oil, and oregano in a small bowl.
3. Rinse the chicken fillets and pat them dry with kitchen paper.
4. Place the chicken fillets into a freezer bag.
5. Pour the lime-oil mixture over the meat in the bag.
6. Seal the bag and place it in the refrigerator for two hours to marinate.
7. Drain the corn and let it drain well.
8. Wash the tomatoes and cut them into quarters.
9. Remove the stem ends and seeds from the tomato pieces.
10. Cut the tomato flesh into cubes of about one centimeter.
11. Peel the kohlrabi.
12. Cut the kohlrabi into cubes of about five millimeters.
13. Peel the onion and chop it finely.
14. Wash the coriander and shake it dry.
15. Pluck the coriander leaves from the stems and chop them.
16. Add the corn, tomatoes, kohlrabi, onion, and coriander to a large bowl.
17. Add two tablespoons of oil and two tablespoons of lime juice to the salad.
18. Season the salad with salt and pepper.
19. Mix all the salad ingredients well together.
20. Heat the remaining oil in a frying pan.
21. Take the chicken fillets out of the marinade.
22. Sear the fillets on each side for two to three minutes over high heat.
23. Reduce the heat and continue cooking the meat for about eight minutes.
24. Turn the meat occasionally to ensure even cooking.
25. Remove the cooked chicken fillets from the pan and place them on a plate.
26. Let the meat cool down briefly.
27. Cut the cooled chicken meat into one-centimeter cubes or thin slices.
28. Halve the avocados and remove the pits.
29. Peel the avocados.
30. Place the flesh of one avocado into a tall container.
31. Add yogurt, two tablespoons of lime juice, salt, and pepper.
32. Puree the mixture until smooth using a hand blender.
33. Cut the flesh of the second avocado into one-centimeter cubes.
34. Drizzle the avocado cubes with the remaining lime juice.
35. Season the avocado cubes with salt and pepper.
36. Put the avocado cream into a piping bag.
37. Pipe the avocado cream onto the plates.
38. Place the chicken meat, avocado cubes, and corn salad on the plates.
39. Sprinkle the dish with pumpkin seeds.
40. Serve the salad immediately.

Nutrition per serving

kcal: 579
Protein: 51 g · Fett/Fat: 31 g · Carbs: 16 g