Mexican Chicken Salad
with Avocado Cream
|Saturated Fat Acids||5 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
large Limes (or 7-8 tablespoons lime juice)
- 1 teaspoon
- 6 tablespoons
- 1 teaspoon
Chicken breasts (about 180 grams)
- 7 ounces
Corn (canned, packaged weight)
large, yellow Tomatoes (about 150 grams)
large Kohlrabi (250 grams)
- ½ bunch
- 11 ounces
- 2 tablespoons
roasted Pumpkin seeds
Cut lime in half and squeeze (it should yield 7-8 tablespoons of juice). Mix 2 tablespoons of lime juice with the chili powder, 2 tablespoons oil, and oregano in a bowl.
Rinse chicken fillets, pat dry and place in a freezer bag. Add the lime-oil mixture, seal the bag and leave for 2 hours in the refrigerator (marinade).
Meanwhile, drain the corn well.
Rinse the tomatoes and cut into quarters, remove cores and seeds and cut into 1 cm (approximately 1/2-inch) cubes.
Peel and cut kohlrabi into about 5 mm (approximately 1/4-inch) cubes. Peel the onion and chop finely. Rinse cilantro, shake dry, pluck leaves and chop.
Mix corn, tomatoes, kohlrabi, onion and cilantro in a bowl. Combine 2 tablespoons oil, 2 tablespoons lime juice and salt and pepper to taste in another bowl and mix well.
Heat the remaining oil in a pan. Take chicken fillets from marinade and brown on each side over high heat for 2-3 minutes. Reduce heat and continue to cook for about 8 minutes.
Place chicken fillets on a plate and let cool slightly. Then cut into 1 cm (approximately 1/2-inch) cubes or thin slices.
Halve, stone and peel avocados. Put the flesh of 1 avocado in a small bowl. Mix yogurt, 2 tablespoons lime juice, salt and pepper and puree with an immersion blender.
Rest of cut avocado flesh into 1 cm (approximately 1/2-inch) cubes and sprinkle with remaining lime juice. Add salt and pepper.
Pipe avocado cream with a piping bag onto plates. Top with the chicken, avocado cubes and corn salad. Sprinkle with pumpkin seeds and serve immediately.