Ensalada de pollo a la parrilla con aguacate, cilantro y lima

Ingredientes

• 1 tablespoon adobo seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil (extra light )
• 1 1/2 pounds boneless skinless chicken breast halves
• 1/3 cup finely diced red onion
• 1 medium jalapeño (finely diced (seeds and ribs removed for less heat))
• 2 tablespoons cilantro (chopped)
• 1/3 cup plain nonfat greek yogurt
• 3/4 teaspoon chili powder
• 3/4 teaspoon kosher salt (,more or less to taste)
• 1/2 to 1 whole lime (juiced (to taste))
• 1 large avocado (chopped)

Preparación

1. 1

   --- MAKE THE CHICKEN: ---

2. 2

   Preheat your grill to 450-500℉ (or 230-260℃).

3. 3

   In a medium bowl, combine adobo, paprika, black pepper and oil. Stir to combine. Add thin cut chicken breast and toss to coat.

4. 4

   Once the grill has preheated, grill the chicken 3 to 4 minutes a side or untill fully cooked and no longer pink.

5. 5

   Transfert grilled chicken to a cutting board and allow the chicken to rest 5 minutes before finely chopping.

6. 6

   --- MAKE THE SALAD: ---

7. 7

   In a large mixing bowl combine; chopped chicken, red onion, jalapeño, cilantro, greek yogurt, chili powder, salt, lime juice - to taste and toss to combine.

8. 8

   Lastly add in the diced avocado, gently toss to combine and taste adding more salt or lime juice as needed.

9. 9

   Serve as is with tortilla chips or in a healthy wrap or large outer romaine leaf.

10. 10

    --- STORE THE SALAD: ---

11. 11

    To store, transfer remaining salad to a bowl. Press plastic wrap closely to the salad to remove and block as much air as possible.

12. 12

    Cover tightly and refrigerated up to 4 days.