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. Tender chicken, sweet peppers, and black beans are complemented by a creamy, zesty avocado dressing that brings everything together beautifully.

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 and peeled
• 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 oil in a large non-stick pan over low heat. Add the red pepper strips, cover the pan, and cook for 10 minutes until softened, shaking the pan occasionally 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 oregano, smoked paprika, and 1/2 tsp ground coriander. In a separate bowl, toss the sliced red onion with 1 tbsp lime juice and set aside to quick-pickle.
3. Step 3: To make the dressing, scoop the flesh from the unsliced half of the avocado into a bowl along with the whole garlic clove, a pinch of oregano, 2 tbsp lime juice, and 3 tbsp water. Blitz with a hand blender or food processor until completely smooth.
4. Step 4: Return the pan to medium heat and add the peppers back in. Add the marinated chicken, cover, and cook for 5 minutes until the chicken is tender and cooked through.
5. Step 5: Add the drained black beans, quick-pickled onions, and chopped coriander to the pan. Mix everything together well and remove from heat.
6. Step 6: Arrange the baby spinach on two plates. Top with the warm chicken and bean mixture, spoon over the avocado dressing, and finish with the sliced avocado. Serve immediately while warm.

Tips & Variations

• Use ripe but firm avocado for a creamy dressing without bitterness.
• Try swapping black beans for chickpeas or cannellini beans for a different texture.
• Add a pinch of chili flakes to the chicken marinade for a subtle heat.
• Serve with warmed tortillas for a quick wrap option.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The avocado dressing is best used fresh but can be kept for up to 24 hours. Reheat the chicken mixture gently on the stove, then add fresh spinach and avocado slices before serving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad entirely in advance?

For best results, prepare the components separately and assemble just before serving. This helps keep the spinach fresh and the avocado dressing vibrant.

What can I use if I don’t have rapeseed oil?

You can substitute with mild-flavored oils such as sunflower or light olive oil without affecting the taste of the dish.

Warm Chicken Salad with Avocado Dressing Recipe

---

★★★★★

4.4 from 55 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

A vibrant and healthy warm chicken salad featuring tender chicken strips cooked with peppers and spices, combined with black beans, quick-pickled onions, and fresh baby spinach. This dish is topped with a creamy avocado dressing made smooth with lime juice and garlic, offering a refreshing twist that’s perfect for a light yet satisfying meal.

---

Ingredients

Scale 1x2x3x

Salad 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, peeled (one finely grated, one left whole)
• 1/4 tsp dried oregano, plus a pinch for dressing
• 1 tsp smoked paprika
• 15g ground coriander (divided as 1/2 tsp for chicken and remaining for salad)
• 1 red onion (around 50g), thinly sliced
• 3 tbsp lime juice (divided as 1 tbsp for onions, 2 tbsp for dressing)
• 1 avocado, halved and stoned (one half scooped out and sliced, other half for dressing)
• 400g can black beans, drained
• 15g coriander, chopped
• 50g baby spinach

---

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, and cook for 10 minutes until softened. Shake the pan occasionally without removing the lid to move the peppers around evenly. Once cooked, remove the peppers from the pan and set aside.
2. Prepare the Chicken Marinade and Pickle the Onions: In a bowl, mix the chicken strips with 1 tsp rapeseed oil, grated garlic (one clove), 1/4 tsp dried oregano, smoked paprika, and 1/2 tsp ground coriander. In a separate bowl, toss the thinly sliced red onion with 1 tbsp lime juice and set aside to quick-pickle.
3. Make the Avocado Dressing: Scoop the other half of the avocado (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 ingredients until completely smooth and creamy.
4. Cook the Chicken: Return the pan with peppers to medium heat. Add the marinated chicken strips, cover, and cook for about 5 minutes until the chicken is tender and cooked through.
5. Combine Ingredients: To the pan, add the drained black beans, the quick-pickled onions, and the chopped coriander. Mix everything thoroughly to combine and heat through.
6. Assemble the Salad: Divide the baby spinach between two plates, pile the warm chicken mixture on top, spoon over the avocado dressing, and finish with the sliced avocado half. Serve immediately while warm.

Notes

• You can substitute rapeseed oil with olive oil if preferred.
• Adjust the smoked paprika and dried oregano to taste for milder or stronger spice.
• The quick-pickled onions add a bright acidity, but you can omit if desired.
• The avocado dressing can be thinned with extra water or lime juice to achieve your preferred consistency.
• Leftovers can be refrigerated and served cold or gently reheated.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Fusion/Modern British

Keywords: warm chicken salad, avocado dressing, black beans, quick-pickled onions, healthy salad, easy chicken recipe