the Breville Test Kitchen

Chicken Chop Chop Salad

Name: Chicken Chop Chop Salad
Cook time: 2100 s
Total time: 2700 s
Yield: Serves 4-6
Ingredients: ½ cup cilantro leaves and stems; 3 cloves garlic - peeled; 1 green onion - trimmed and cut into 2-inch lengths; 1 large red chili - stem removed; 1 tsp grated lime zest; 1 tbsp soy sauce; 1 tbsp lime juice; 1 tsp white sugar; 1 tsp kosher salt; 1 tbsp olive oil; 1½ lb boneless and skinless chicken thighs; 3 green onions - trimmed and cut into 2-inch lengths; 2 baby romaine lettuce - halved lengthwise; 3 tomatoes - cored; 2 small Persian cucumbers - trimmed; 2 large avocados - peeled and pitted; 15 oz can whole corn kernels - rinsed and drained; 15 oz can black beans - rinsed and drained; 1 tbsp soy sauce; 2 tbsp lime juice; 1 tsp kosher salt; 2 tbsp olive oil

All the bright, fresh flavors of this colorful salad, but with less ‘chop chop’ and more push the button! Lettuce, onions, tomatoes, cucumber and avo all get an effortless wizz in the Breville Food Processor. You just need to roast the chicken.

the Paradice™ 9

+1 more appliance

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45 mins total time

35 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

For the marinade

½ cup cilantro leaves and stems
3 cloves garlic
peeled
1 green onion
trimmed and cut into 2-inch lengths
1 large red chili
stem removed
1 tsp grated lime zest
1 tbsp soy sauce
1 tbsp lime juice
1 tsp white sugar
1 tsp kosher salt
1 tbsp olive oil
1½ lb boneless and skinless chicken thighs

For the dressing

3 green onions
trimmed and cut into 2-inch lengths
1 tbsp soy sauce
2 tbsp lime juice
1 tsp kosher salt
2 tbsp olive oil

For the salad

2 baby romaine lettuce
halved lengthwise
3 tomatoes
cored
2 small Persian cucumbers
trimmed
2 large avocados
peeled and pitted
15 oz can whole corn kernels
rinsed and drained
15 oz can black beans
rinsed and drained

Instructions

1
To make the marinade, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the cilantro, garlic, onion, chili and lime zest and process to combine, scraping down the side occasionally. Add the soy sauce, lime juice, sugar, salt and oil and process until finely chopped, scraping down the side.
2
Pour the marinade over the chicken and mix well to coat. The chicken can be cooked straight away or covered and marinated overnight in the refrigerator.
3
To preheat the oven, insert the wire rack into position 4. Set the oven to Roast, Convection, 425°F, for 20 minutes and press Start.
Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.
4
Once preheated, place the chicken, evenly spaced apart on a sheet pan. Place the pan in the oven and roast the chicken for 20 minutes, or until a meat thermometer inserted into the thickest part reads 165°F. Meanwhile, continue to the next step.
5
To prepare the salad, assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the bowl and shred the lettuce. Remove and set aside.
6
Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the tomatoes, cucumbers and avocados separately. Remove and set aside.
Tip: Use the red dicing cleaner to push through any vegetables caught in the dicing grid.
7
To prepare the dressing, in the clean processor bowl with the grey spindle and orange adjustable slicer set on 2, slice the onions. Remove and set aside.
8
Once the chicken has cooked allow it to rest for 5 minutes before removing from the pan. Add the sliced onions, soy sauce, lime juice, salt and oil to the pan and stir to combine. Transfer to a small bowl.
9
Slice the chicken into ½-inch strips. Place the lettuce, tomatoes, cucumbers, avocados, corn and beans on a serving platter and top with the chicken.
10
Spoon the dressing over the salad and serve.