Here’s a refreshing, spicy, tart salad for a night when you want to keep cooking to a minimum. Accompany with sweet potato or tortilla chips for an extra crunch.
Chopped Salad with Chicken, Citrus & Avocado
1/3 cup (3 fl. oz./80 ml.) fresh lime juice
9 Tbs. (4.5 fl. oz./135 ml.) olive oil
3/4 cup (5 oz./155 g.) minced red onion
1 large serrano chile, seeded and minced
1 1/2 tsp. ancho chile powder
1 tsp. ground cumin
Kosher salt and freshly ground pepper
1-1 1/4 lb. (20 oz./625 g.) skinless, boneless chicken breast halves
1 pint (12 oz./375 g.) cherry tomatoes, halved
1/2 cup (2/3 oz./20 g.) coarsely chopped fresh cilantro
4 cups (about 4 oz./120 g.) thickly sliced romaine hearts
1 large avocado, peeled and cut into bite-sized pieces
In a small bowl, place the lime juice. Gradually whisk in the olive oil. Mix in the onion, serrano chile, ancho chile powder and cumin to make a dressing. Season the dressing to taste with salt and black pepper. Transfer 2 tablespoons of the dressing to another small bowl and brush over the chicken. Let the chicken stand while preparing the remaining ingredients.
Using a thin, sharp knife, remove the skin and white pith from the oranges. Cut them lengthwise in quarters, then slice crosswise. In a large bowl, combine the oranges, tomatoes and cilantro.
Heat a large nonstick frying pan over medium heat. Add the chicken, cover the pan, and cook until just cooked through, 5-8 minutes on each side, depending on the thickness of the chicken. Transfer the chicken to a cutting board and let cool for 10 minutes.
Cut the chicken into bite-sized pieces and add to the bowl with the oranges and tomatoes. Mix in half of the remaining dressing. Add the romaine and the remaining dressing and toss to coat. Season the salad to taste with salt and black pepper. Gently fold in the avocado and serve right away. Serves 4.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.