Mexican Chicken Salad

Ingredients

• 8 tbsp lime juice
• 1 tsp guajillo chili powder
• 6 tbsp Olive oil
• 1 tsp Dried oregano
• 720 g chicken breast fillets (4 fillets)
• 212 g corn (canned; 1 can)
• 450 g large yellow tomatoes (3 tomatoes)
• 250 g large kohlrabi (1 kohlrabi)
• 1 Red Onion
• 0.5 bunch cilantro
• Salt
• Pepper
• 2 ripe avocados
• 300 g Yogurt (0.3% fat)
• 2 tbsp roasted pumpkin seeds

Instructions

1. 1.

   Cut limes in half and squeeze; about 7-8 tbsp of juice should be obtained. Mix 2 tbsp lime juice with chili powder, 2 tbsp oil, and oregano in a bowl.

2. 2.

   Rinse chicken fillets, pat dry, and place them in a freezer bag. Add the lime-oil mixture, seal the bag, and let marinate in the refrigerator for 2 hours.

3. 3.

   Drain the corn and allow it to drain well.

4. 4.

   Wash tomatoes, quarter them, remove stems and seeds, and cut into roughly 1 cm cubes.

5. 5.

   Peel kohlrabi and cut into about 5 mm cubes. Peel onion and finely chop. Wash cilantro, shake dry, pluck leaves, and chop.

6. 6.

   Combine corn, tomatoes, kohlrabi, onion, and cilantro in a bowl. Add 2 tbsp oil, 2 tbsp lime juice, salt, and pepper, then mix well.

7. 7.

   Heat remaining oil in a pan. Remove chicken from the marinate and sear each side over high heat for 2-3 minutes until brown. Reduce heat and cook for about 8 more minutes, turning occasionally.

8. 8.

   Place cooked chicken on a plate and let cool slightly. Then cut into 1 cm cubes or thin slices.

9. 9.

   Halve avocados, remove pits, and peel. Place the flesh of one avocado in a tall container. Add yogurt, 2 tbsp lime juice, salt, and pepper, then blend with an immersion blender.

10. 10.

    Cut remaining avocado flesh into 1 cm cubes and drizzle with extra lime juice. Season with salt and pepper.

11. 11.

    Spoon avocado cream onto the plate using a piping bag. Arrange chicken pieces, avocado cubes, and corn salad on top. Sprinkle with pumpkin seeds and serve immediately.