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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
