adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and avocado salad with chilli & lime aioli
Chicken and avocado salad with chilli & lime aioli
0 Likes
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Upgrade your chicken salad with a zesty garlic mayo drizzle for an irresistible flavor boost.
Ingredients:
  • 60g (1/3 cup) pepitas (pumpkin seeds)
  • 3 (about 500g) single chicken breast fillets
  • 1 x 100g pkt baby watercress salad mix
  • 2 avocados, halved, stones removed, peeled, thinly sliced crossways
  • 2 egg yolks
  • 1 small garlic clove
  • 125ml (1/2 cup) olive oil
  • 60ml (1/4 cup) olive oil (with chilli)
  • 20.00 ml finely grated lime rind
  • 42.00 gm fresh lime juice
Instructions:
  • 1. Preheat a large non-stick frying pan over medium-high heat. Toast the pepitas for 2-3 minutes until golden brown, then place in a bowl. 2. In the same pan, heat oil. Cook the chicken for 4-5 minutes on each side until fully cooked. 3. Remove the chicken from the pan, cover with foil, and let it rest for 5 minutes before serving.
  • For the aioli, let's start by combining egg yolks and garlic in a food processor until smooth. While the processor is running, slowly pour in the oils until the mixture is thick and light in color. Next, add lime zest and juice, and process until everything is mixed well. Finally, season with salt and pepper to taste.
  • Slice the chicken thinly. Plate the chicken, salad mix, and avocado. Drizzle with aioli and sprinkle pepitas on top.

Similar Recipes