Mexican Chicken Avocado Salad
Traditional Mexican spices combined with KNORR Thai Lime Powder make for an excellent marinade for the chicken. As usual the longer the meat marinates the more benefit of boosting the flavour.
Casual Dining
Poultry
Salads & Bowls
Main Meals
Breakfast & Brunch
Australian
American
Mexican
Ingredients per serve
Chicken
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Garlic cloves 4.0 x
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Ground cumin 10.0 g
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Ground coriander 5.0 g
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Ground chilli 3.0 g
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Olive oil 750.0 ml
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Chicken thighs fillets, trimmed 850.0 g
Dressing
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Sour cream 150.0 g
To Serve
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Black beans, canned 600.0 g
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Cherry Tomatoes 500.0 g
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Red Onion 200.0 g
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Avocadoes 4.0 x
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Coriander sprigs 300.0 g
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Iceberg lettuce 700.0 g
Preparation
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Chicken
- Whisk together KNORR Thai Lime Powder with 100 ml water until fully combined. Add garlic, cumin, coriander, chilli and oil. Season. Toss with chicken, cover and refrigerate for 3 hours or overnight.
- Drain chicken from marinade. Char grill until cooked through.
- Whisk together KNORR Thai Lime Powder with 100 ml water until fully combined. Add garlic, cumin, coriander, chilli and oil. Season. Toss with chicken, cover and refrigerate for 3 hours or overnight.
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Dressing
- Mix HELLMANN’s Real Mayonnaise, sour cream, KNORR Mexican Chunky Salsa, Mild and 100 ml water until smooth.
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To Serve
- Slice chicken. Toss with rinsed, drained black beans, halved cherry tomatoes, thinly sliced onion, avocado, and coriander sprigs. Arrange in bowls with sliced lettuce. Drizzle with extra KNORR Mexican Chunky Salsa, Mild. Serve with grilled corn tortillas if desired.
