Chicken Chop Chop Salad

Instructions

• 1To 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.
• 2Pour 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.
• 3To preheat the oven, insert the wire rack into position 4. Set the oven to Roast, Convection, 425°F, for 20 minutes and press Start.
• 4Once 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.
• 5To 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.
• 6Assemble 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.
• 7To 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.
• 8Once 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.
• 9Slice the chicken into ½-inch strips. Place the lettuce, tomatoes, cucumbers, avocados, corn and beans on a serving platter and top with the chicken.
• 10Spoon the dressing over the salad and serve.