Chicken Salad with Tomato and Avocado
This spicy, cool chicken salad is refreshing on a hot summer day. Flour tortillas are cut into thin strips and fried, then sprinkled on top for added flavor and crunch.
- 4 skinless, boneless chicken breast halves (about l-1/4 pounds)
- 1/4 cup peanut oil
- 2 10-inch flour tortillas, cut into 1/4-inch strips
- 3 tablespoons olive oil
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon or more Trinidad Extra Hot Habanero Pepper Sauce or another habanero hot sauce
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 3 scallions, thinly sliced
- 1/4 cup finely chopped cilantro
- 1 large tomato, cut into l/2-inch chunks
- 1 large avocado, peeled, seeded, and cut into l/2-inch chunks
In a large saucepan, place the chicken breasts in 4 cups cold water. Bring to a boil, cover, and cook over medium heat for 6-8 minutes. Transfer chicken to a plate, and set aside.
In a skillet over medium-high heat, heat the peanut oil until very hot. Cook tortilla strips in small batches until lightly browned. with a slotted spoon, remove to paper towels to drain. In a large bowl, whisk together olive oil, lemon zest, lemon juice, hot sauce, garlic, salt, pepper, scallions, and cilantro. Cut chicken breasts lengthwise into thin strips. Add to bowl with dressing. Gently stir in tomato and avocado. Divide chicken mixture evenly onto plates and top with tortilla strips.
Recipes From The Great Hot Sauce Book
- Caramelized Onion and Olive Tart
- Chicken Salad with Tomato and Avocado
- Chipotle Red Sauce for Grilled Meat or Fish
- Barbecue Pork Ribs
The Great Hot Sauce Book
By Jennifer Trainer Thompson
Photographs by Kristen Brockmann
4 1 /2 x 10 1 /4 inches
144 pages, full-color illustrations
$14.95, paper, ISBN: 0-89815-783-8
Publication Date: November 25, 1995
Reprinted by permission.
This Archived Page created between 1994 and 2001. Modified August 2007