We all know avocado likes to be seasoned with salt and pepper and a squirt of lemon.
But have you tried avocado with chili paste and toasted sesame oil? This Asian-inspired salad is an ode to brilliant greens: raw crisp bok choy, a generous handful of fresh cilantro leaves, and slightly charred avocado. Shredded chicken catches a spicy sambal dressing, and each ingredient is coated in toasted sesame seeds for a nutty finish. Cook, relax and enjoy!
What you’ll need:
2 teaspoons fish sauce
1 teaspoon sambal oelek
1 teaspoon sesame oil
8 ounces baby bok choy
1 ounce cilantro
12 ounces boneless skinless chicken breasts
2 teaspoons toasted sesame seeds
freshly ground black pepper
Grill, grill pan, or heavy skillet
1. Make dressing
Halve lime and squeeze into a large bowl. Add fish sauce, sambal, sesame oil, ½ teaspoon of sugar and a pinch of salt. Whisk until sugar dissolves and set aside.
2. Chop bok choy
Halve bok choy lengthwise and run under cool water to rinse away any sand. Cut on the bias into ½ inch pieces. Pick cilantro leaves and tender stems from sprigs.
3. Grill chicken
Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper and drizzle with 2 teaspoons olive oil. Grill, turning once, until lightly charred and cooked through, 5–6 minutes per side. Transfer to a board to cool slightly.
4. Grill avocado
Meanwhile, halve avocado, remove pit and season with salt and pepper. Drizzle cut sides with 1 teaspoon olive oil and grill, cut-side down, until lightly charred, about 3 minutes.
5. Shred chicken
Using two forks, shred chicken into bite-size pieces. Remove avocado from skin and chop or slice.
6. Finish salad
Add chicken, avocado, bok choy, and cilantro to dressing and toss to coat. Transfer to a platter and top with sesame seeds. Enjoy!