Mexican Chicken Avocado Salad

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 1/2-inch cubes.

Peel and cut kohlrabi into about 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 1/2-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 1/2-inch​ cubes and sprinkle with remaining lime juice. Add salt and pepper.