Chicken Salad, Avocado Salad, Mexican favors — it all comes together in this recipe. This is a burrito-inspired Chicken Guacamole Salad Recipe from Skyterra Wellness Retreat & Weight Loss Spa in North Carolina.
Ingredients
Roasted Corn
3ears corn, local, husked, cleaned
½tablespoonbutter or olive oil
½teaspoonKosher Salt
1/1teaspoonblack pepper (freshly ground)
Roasted Tomatillo Guacamole
2 tomatillos, peeled and rinsed
8avocados, small to medium sized, ripe, diced
1bunchfresh cilantro, minced
1tomato, diced
½jalapeno, deseeded, minced
4limes, juiced
¼teaspoonKosher Salt
¼teaspoonblack pepper (freshly ground)
Chicken Salad
¾lbchicken breast filets, local if possible
2teaspoonsextra virgin olive oil
¼teaspoonKosher Salt
¼teaspoonblack pepper (freshly ground)
12cupsbaby spinach, local if possible
½cupblack beans, canned, low sodium, drained and rinsed
1cuptomatoes, diced (any tomato of choice)
2eachdaikon radish, thinly sliced (any radish of choice)
15-20Blue or yellow corn tortilla chips, baked
4limes, halved
Instructions
Roast Corn
Preheat oven to 350 degrees.
Prep the ears of corn by removing the husk and cleaning off the strings that come with the territory of prepping corn.
Place ears of corn on a large baking sheet and evenly divide the butter or oil by rubbing a small amount on every ear of corn.
Season with salt and pepper.
Roast corn in the oven for 20-25 minutes, rotating throughout the roasting time.
Allow the corn to cool at least 5-10 minutes. Shave off the kernels with a knife, and set aside.
Prepare Guacamole
Preheat oven to 350 degrees.
Slice the tomatillos in half through the horizontal center (not up and down) and arrange on a baking sheet skin side up. Spray lightly with oil.
Roast 10-15 minutes or until tomatillos are soft and blistered. Set aside to slightly cool.
In a medium mixing bowl, add all of the guacamole ingredients except for the tomatillos and mash with fork until smooth and blended. (Feel free to leave on the thicker side if you like your guacamole chunky.) Or, use a mortar and pestle if you have one.
Chop the tomatillos and stir into the guacamole.
Keep extra guacamole in a sealed container, store in the refrigerator, and eat soon! Fresh guacamole does not have a long shelf life.
Prepare Chicken Salad
Preheat oven to 350 degrees.
While corn and tomatillos are roasting, bake chicken breast with olive oil, salt and pepper on a large baking pan or casserole dish.
Remove chicken from oven and cool for 10 minutes until ready to dice.
Assemble salad with the following: 3 cups baby spinach, 1/2 ear worth of roasted corn, 2 tablespoons black beans,1/4 cup tomatoes,1/2 radish and 3-5 tortilla chips.
For each salad, combine 1/4 cup of the Tomatillo Guacamole with 1/4 cup of diced baked chicken breast. Mix with fork until a Chicken Guacamole Salad is created.
Top the salad with 1/2 cup of Chicken Guacamole and 1 halved lime for squeezing (do not juice).
Video
Spa Index Kitchen Notes
This meal covers your daily needs for vitamin C as well as ensuring adequate protein in both the plant and animal form. Gluten-free, nut free, dairy free.
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