Hotsesamechickenandavocadosalad Recipes

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CHICKEN SALAD AVOCADO



Chicken Salad Avocado image

Awesome refreshing salad! I usually double this and it is always devoured! Have used this recipe for 25 years. Hold off on cutting the avocado until just before serving.

Provided by Flatroad12

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 14

4 cups green leafy lettuce, or to taste
1 ½ cups thinly sliced cooked chicken breast
1 cup sliced black olives
½ cup thinly sliced green bell pepper
½ cup thinly sliced red bell pepper
¼ cup diced red onion
⅓ cup vegetable oil
¼ cup red wine vinegar
¼ cup fresh lemon juice
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon chopped garlic, or more to taste
1 avocado - peeled, pitted, and thinly sliced

Steps:

  • Combine lettuce, chicken, black olives, green bell pepper, red bell pepper, and red onion together in a bowl; cover with plastic wrap and refrigerate until chilled, about 30 minutes.
  • Mix oil, red wine vinegar, lemon juice, sugar, salt, pepper, and garlic in a container with lid; cover and shake until well combined. Refrigerate until chilled, about 30 minutes.
  • Mix avocado into salad. Shake dressing and drizzle over salad; toss lightly.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 16.8 g, Cholesterol 39.4 mg, Fat 33.4 g, Fiber 6.2 g, Protein 17 g, SaturatedFat 5.5 g, Sodium 945.4 mg, Sugar 5.9 g

HOT SESAME CHICKEN AND AVOCADO SALAD



Hot Sesame Chicken and Avocado Salad image

Stir-fried, honey-glazed chicken and ripe avocado combine to tasty effect in this stylish yet simple salad dish.

Provided by English_Rose

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
4 tablespoons coarse grain mustard
1 tablespoon clear honey
1 lemon, juice of
ground black pepper
1 tablespoon sunflower oil
1 avocado, stoned and peeled
salad leaves
3 tablespoons sesame seeds
2 teaspoons sesame oil

Steps:

  • Cut the chicken breasts into finger strips.
  • In a bowl, combine the mustard, honey and lemon juice. Add the chicken strips to the mixture and season with black pepper.
  • Heat the sunflower oil in a wok or large frying pan until very hot. Add the chicken mixture and stir-fry for 5-6 minutes or until golden and cooked.
  • Meanwhile, slice the avocado, toss with the salad leaves and pile onto 4 large plates.
  • Add the sesame seeds to the chicken in the wok and stir-fry for a further minute or until seeds are just beginning to colour.
  • Spoon the hot sesame chicken over the salad leaves, drizzle with the sesame oil and serve at once.

Nutrition Facts : Calories 252.8, Fat 17.1, SaturatedFat 2.5, Cholesterol 34.2, Sodium 42.9, Carbohydrate 11.2, Fiber 4.2, Sugar 5, Protein 15.9

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