Chicken & Avocado Curry Salad

1 large chicken breast

plain yogurt

curry powder

sea salt & black pepper

red chili flakes

1 avocado

large handful cherry tomatoes

I have been eyeing this Chicken Avocado Caprese Salad from BrokeAss Gourmet for, honestly, months.  Probably since last summer, when I just missed the opportunity for fresh basil.  Yet despite having chicken, avocado, and tomato, I still had to postpone making this awesome dish (oh summer, where are you?) and went instead with what I had.  It turned out to be a perfectly acceptable substitute, satisfying the craving for spring-like, picnic-y foods and the ever-present desire for avocado-- because really, who doesn't like avocado??


Season the chicken breast with sea salt and black pepper and bake for 20 minutes at 450°.  Meanwhile, peel and chop the avocado into a bowl and add 2 large spoonfuls of yogurt.  Saute the cherry tomatoes whole in some olive oil over low to medium-low heat, until they start to burst.  Tear or chop the cooked chicken and add it to the bowl, then pour in the tomatoes and any remaining olive oil.  Season to your taste with more black pepper, red pepper flakes, and a liberal dose of the curry powder.  Mix well and serve chilled.