Break out these Chicken & Avocado Salad Cups for your next weekend appetizer. Fresh salad cups filled with marinaded chicken, sauteed peppers and fresh avocado. Perfect for summer entertaining.
A few weeks back I was searching the fridge to see what would appear. Don’t we all do that? Somehow, I always feel that the longer I look the greater the chance of some miracle happening! I started putting things together and came up with these.
I loved them so much that I served them the other night at a small dinner party. They were well received by my friends and are now part of my summer appetizer rotation!
I love when that happens. A long time ago, that’s how Chicken Cutlet Sandwiches with Roasted Italian Peppers came about too as well as my Easy Chicken Salad Sandwiches.
This is a wonderful appetizer for hot summer evenings as it can be served cold and is even more delicious this way, I think!!!
Notes About The Chicken & Avocado Salad cups
- Make sure to use crisp salad leaves.
- Everything can be prepared and cooked early in the day and then put together just before serving.
- The only thing I don’t recommend making in advance is the Guacamole. It’s best to make it fresh. But, if you do make it in advance, be sure to squeeze over lemon or lime juice and store it in an airtight container.
Chicken & Avocado Salad Cups
Ingredients
- 1/2 lb chicken cutlets
- 1 ripe avocado
- 8 Lettuce hearts
- 1/2 small red pepper very finely chopped
- 1/2 small green pepper very finely chopped
- 1/2 small onion very finely chopped
- Juice of one lemon divided
- Juice of 1/2 a lime
- 3 Tablespoons of olive oil divided
- 1/2 teaspoon cumin seeds
- Small amount of fresh coriander roughly chopped
- Salt
Instructions
- The first thing to do is give the chicken a very quick marinade. Put the chicken on a large plate and add the garlic, salt, 1 tablespoon of the olive oil, and 1/2 of the lemon juice. Rub it all over the chicken and leave it to marinade while you prepare the other stuff.
- In a medium skillet set over high heat, add 1 tablespoon of the olive oil and the peppers and onions. Give it a quick stir and cook for about 5-8 minutes. Towards the end of the cooking add the cumin seeds and stir well to combine the flavours. Remove from heat and set aside.
- Slice open the avocado, remove the stone and scoop out the avocado and put it in a bowl. sprinkle in a little salt and the other 1/2 of the lemon juice. Mash really well until it reaches a fairly smooth consistency. Cover with plastic wrap and set aside.
- In another skillet set over high heat add the last tablespoon of olive oil and cook the chicken for about 4 minutes per side. Remove from pan and transfer to a chopping board. Thinly slice the chicken cross ways.
- Arrange the salad leaves on a serving plate. Evenly distribute the pepper and onion mix between them. Then spoon over the avocado and top with chicken. Squeeze over lime juice and sprinkle over fresh coriander leaves.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Thanks for Stopping by & Hope To See You soon!
