Leftover Roast Chicken Mexican salad with Avocado and Coriander dressing
There is always a thigh or two leftover from Sunday dinner for us to make this awesome recipe. We are huge avocado fans too and married with Coriander this is a dressing you will make time and time again. You know one of those recipes that your neighbours bug you for after they’ve been to one of your BBQ’s? Adding the chicken back to the pan with our Greedy Fox Mexican Seasoning gives new life and most importantly flavour to the leftover chicken.
Left in our fridge was…
1/2 an Avocado
Leftover chicken thigh and breast about 350 grams
1/2 lime cut into 1/4’s
1/4 onion sliced
3 garlic cloves
1/2 tomato chopped
Green chill sliced
A small handful of coriander
Jar of roasted red pepper
A big handful of washed mixed salad leaves. Watercress, rocket, red chard
Around 5 tablespoons natural yogurt or dairy free alternative
For the chicken.
Place a non stick frying pan on a medium heat, then shred the chicken. Discarding any skin.
Add the chicken and The Greedy Fox Mexican seasoning to the frying pan, fry for around 5mins until crispy.
For the dressing.
Scoop out the flesh of the Avocado in a food processor with a clove of garlic,coriander, yogurt and 1/2tsp The Greedy Fox Mexican seasoning and blend until well combined. Add the juice of a 1/4 lime, Season to taste with salt and pepper.
Now make the salad.
In a nice big serving bowl add the salad leaves then scatter the tomato and onion on top then slice the roasted red pepper and chuck on top add the chicken finish with the Avocado and coriander dressing.
Serve with lime wedge
Remember our kits are multiple use meal kits, one pot will make between 4 and 5 delicious family meals. Our seasoning blends are also perfect for people who meal prep, making your food tasty and healthy. They contain no additives or nasties and whilst we cannot guarantee any cross contamination (but rest assured we are working on it), our daughter is coeliac so our products are naturally gluten free.