Cuban Salad with Chicken and Avocado

Description

Don't let the name scare you; this salad resembles the familiar 'Capital' salad but with a slightly exotic twist, using entirely familiar ingredients. The creamy flesh of the avocado balances the dryness of the chicken breast, while the orange segments add juiciness. With this combination, the addition of heavy mayonnaise is unnecessary—instead, a light, tropical-inspired lime vinaigrette takes the role of the dressing.

Ingredients

• Chicken fillet - 1 piece
• Lime - 2 pieces
• Avocado - 1 piece
• Oranges - 1 piece
• Spanish onions - 1 head
• Fresh Mint - 0 oz
• Olive Oil - 5 fl oz
• "Tango Mix Salad Leaf Blend 'White Dacha'" - 5 oz
• Salt - to taste
• Sugar - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the chicken into thin pieces and marinate in lime juice with salt and pepper for 5–10 minutes. Sauté in vegetable oil until golden brown.

Step 2

Peel the orange with a knife, removing all the white parts, then cut into segments, avoiding the membranes. Slice the onion into thick strips, cut the avocado in half and remove the pit, then use a spoon to scoop out the flesh from the skin and slice it into wedges.

Step 3

Combine the lime juice with the chopped mint, 60 ml of oil, sugar, salt, and pepper using a whisk.

Step 4

Combine romaine lettuce, chicken, avocado, and orange segments with lime dressing, and serve immediately.

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