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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
