Chicken, Corn, Avocado and Red Onion Salad

A colorful, light, and hearty salad with fried chicken fillet, creamy avocado slices, sweet canned corn, and red onions – a real highlight of any feast! The spicy honey-mustard salad dressing with olive oil, lemon juice, hot pepper, and garlic also serves as a chicken marinade, which gives the chicken meat juiciness and a very appetizing aroma. Simple and delicious. Try it!

Servings: 2

Ingredients

• Chicken fillet – 600 g
• Avocado – 1 pc. (160 g)
• Lettuce leaves – 150 g
• Canned corn – 100 g
• Red onion – 60 g
• Vegetable oil for frying – 0.5 tbsp

For the marinade dressing:

• Olive oil – 3 tbsp
• Honey – 45 g
• Lemon juice – 30 ml
• Table mustard – 30 g
• Granular mustard – 30 g
• Garlic – 1 clove (5 g)
• Hot red pepper – 5 g
• Salt to taste
• Ground black pepper – to taste

Directions

1. Prepare a dressing. Combine honey, two types of mustard, a pinch of salt, and ground black pepper in a bowl.
2. Chop hot peppers and garlic finely. Squeeze lemon juice. Add olive oil, lemon juice, chopped hot peppers, and garlic to the rest of the dressing.
3. Mix everything well until a homogeneous emulsion is obtained. Try the dressing and add more salt and ground pepper if necessary to taste.
4. Separate half of the prepared dressing and marinate the chicken. Grease chicken fillet pieces on both sides, place in a separate container, and leave at room temperature for 15 minutes to marinate.
5. Grease a skillet with a thin layer of vegetable oil and heat over medium heat. Arrange the chicken fillet pieces and fry on each side for 3-4 minutes, until golden brown. Then reduce the heat to low, cover the pan with a lid, and simmer the fillets for another 2-3 minutes on each side. Transfer the fried fillets to a wire rack and cool.
6. Tear the lettuce leaves into small pieces and place them on the bottom of the salad bowl.
7. Cut the red onion into thin half-rings. Spoon the red onions and canned corn over the lettuce leaves.
8. Peel the avocado, remove the pit, and cut the flesh into small cubes. Add the avocado to the rest of the salad.
9. Cut the cooled fried chicken fillet into small pieces or strips. Add the chicken fillet to the salad bowl.
10. Pour the prepared leftover dressing over the salad.
11. Stir the salad. Add salt or pepper to taste if necessary. For serving, I divide all the ingredients in half and distribute them over 2 salad bowls. The salad can be served without stirring but seasoned immediately before serving – so the lettuce leaves will retain their volume and remain a little more crispy.

Enjoy your meal!

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