Warm Chicken Salad with Avocado Dressing Recipe

Introduction

This warm chicken salad with avocado dressing is a fresh and flavorful dish perfect for a light lunch or dinner. Packed with tender chicken, roasted peppers, and creamy avocado, it’s a delightful combination of textures and vibrant tastes that come together effortlessly.

Ingredients

• 3 tsp rapeseed oil
• 1 red pepper, deseeded and cut into thick strips
• 2 skinless chicken breast fillets, each cut into about six strips
• 2 garlic cloves, one finely grated, one left whole
• 1/4 tsp dried oregano, plus a pinch
• 1 tsp smoked paprika
• 15g ground coriander
• 1 red onion, around 50g, thinly sliced
• 3 tbsp lime juice
• 1 avocado, halved and stoned, one half scooped out and sliced
• 400g can of black beans, drained
• 15g coriander, chopped
• 50g baby spinach

Instructions

1. Step 1: Heat 2 tsp of the rapeseed oil in a large non-stick pan over low heat. Add the red pepper strips, then cover and cook for 10 minutes until softened, occasionally shaking the pan to move them without lifting the lid. Remove the peppers and set aside.
2. Step 2: In a bowl, mix the chicken strips with the remaining 1 tsp oil, grated garlic, 1/4 tsp dried oregano, smoked paprika, and 1/2 tsp ground coriander. In a separate bowl, toss the sliced red onion with 1 tablespoon of lime juice and set aside.
3. Step 3: To prepare the avocado dressing, scoop the flesh of the unsliced avocado half into a bowl with the whole garlic clove, a pinch of oregano, 2 tablespoons of lime juice, and 3 tablespoons of water. Blend with a hand blender or food processor until completely smooth.
4. Step 4: Return the pan to the heat and add the cooked peppers back in, then add the chicken mixture. Cover and cook for 5 minutes until the chicken is tender and cooked through.
5. Step 5: Stir in the drained black beans, quick-pickled onions, and chopped coriander. Mix well to combine all flavors.
6. Step 6: Arrange the baby spinach on two plates and top with the warm chicken and vegetable mixture. Spoon the creamy avocado dressing over the top and garnish with the sliced avocado. Serve immediately while warm.

Tips & Variations

• For a spicier kick, add a pinch of chili flakes to the chicken marinade.
• You can substitute black beans with kidney beans or chickpeas for variety.
• If fresh coriander isn’t available, try fresh parsley or basil for a different herbal note.
• Toast the red pepper strips separately under a grill for a smoky flavor instead of cooking in the pan.

Storage

Store any leftover chicken salad in an airtight container in the refrigerator for up to 2 days. Keep the avocado dressing separate to prevent browning and add just before serving. Reheat the chicken mixture gently in a pan over low heat, then serve with fresh spinach and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other oils instead of rapeseed oil?

Yes, light oils like olive oil or sunflower oil work well in this recipe and won’t overpower the other flavors.

Is it possible to make this recipe dairy-free?

Absolutely. This recipe is naturally dairy-free, so it’s suitable for those avoiding dairy products.

Warm Chicken Salad with Avocado Dressing Recipe

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★★★★★

4.9 from 109 reviews

• Author: Hailey
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

This warm chicken salad with avocado dressing combines tender spiced chicken, sweet roasted red peppers, and vibrant black beans, all topped with a creamy, zesty avocado dressing. Packed with fresh baby spinach and quick-pickled onions, it offers a nutritious, flavorful meal that’s simple to prepare on the stovetop.

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Ingredients

Scale 1x2x3x

For the Chicken and Vegetables

• 3 tsp rapeseed oil
• 1 red pepper, deseeded and cut into thick strips
• 2 skinless chicken breast fillets, each cut into about six strips
• 2 garlic cloves, one finely grated, one left whole
• 1/4 tsp dried oregano plus a pinch
• 1 tsp smoked paprika
• 15g ground coriander (divided)
• 1 red onion (approx. 50g), thinly sliced
• 400g can of black beans, drained
• 15g coriander, chopped
• 50g baby spinach

For the Dressing and Pickling

• 3 tbsp lime juice (divided)
• 1 avocado, halved and stoned (one half scooped out and sliced)
• 3 tbsp water

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Instructions

1. Cook the Peppers: Heat 2 tsp of rapeseed oil in a large non-stick pan over low heat. Add the red pepper strips, cover the pan, and cook for 10 minutes until they are softened. Occasionally shake the pan gently to move the peppers but avoid lifting the lid to retain steam. Once cooked, remove the peppers and set them aside.
2. Prepare the Chicken Marinade: In a bowl, combine the chicken strips with the remaining 1 tsp oil, grated garlic, 1/4 tsp dried oregano, smoked paprika, and 1/2 tsp ground coriander. Toss thoroughly to coat the chicken evenly. Separately, toss the sliced red onion with 1 tbsp lime juice in another bowl and set aside for quick pickling.
3. Make the Avocado Dressing: Scoop the flesh of one avocado half (unsliced) into a bowl along with the whole garlic clove, a pinch of dried oregano, 2 tbsp lime juice, and 3 tbsp water. Use a hand blender or food processor to blitz the mixture until completely smooth and creamy.
4. Cook the Chicken with Peppers: Return the cooked peppers to the pan and add the marinated chicken strips. Cover and cook for 5 minutes over medium heat, or until the chicken is tender and fully cooked through.
5. Combine Salad Ingredients: Once the chicken is cooked, add the drained black beans, the quick-pickled onions, and the chopped coriander to the pan. Stir well to combine and heat through gently.
6. Assemble and Serve: Lay the baby spinach evenly on two plates. Top with the warm chicken and bean mixture. Spoon the creamy avocado dressing over the salad and finish by placing the sliced avocado from the reserved half on top. Serve immediately while warm.

Notes

• To keep the avocado dressing fresh and bright, prepare it just before serving.
• If you prefer a spicier salad, add a pinch of chili flakes to the chicken marinade.
• For additional crunch, sprinkle toasted pumpkin seeds over the final salad.
• This dish can be served with warm flatbread or tortilla wraps for a more filling meal.
• You can substitute rapeseed oil with olive oil if preferred.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Modern European

Keywords: chicken salad,avocado dressing,black beans,red pepper,spinach,healthy lunch,stovetop chicken salad,simple chicken recipe