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Chilli chicken and avocado salad
Chilli chicken and avocado salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Make quick and delicious chicken in just 30 minutes for dinner.
Ingredients:
  • 500g chat potatoes, quartered
  • 4 long red chillies, quartered
  • 2 garlic cloves
  • 40.00 ml fresh oregano leaves, plus extra to serve
  • 2.50 gm smoked paprika
  • 75.08 gm extra virgin olive oil
  • 65.63 gm lemon juice
  • 500g chicken breast fillets
  • 1 green capsicum, chopped
  • 1 red onion, halved, cut into thin wedges
  • 1 avocado, sliced
  • 2 gem lettuces, leaves torn
  • Lemon wedges, to serve
Instructions:
  • In a medium saucepan, simmer the potato in water until tender, about 6 minutes. Drain and rinse under cold water.
  • In a small food processor, combine chillies, garlic, oregano, paprika, 2 tablespoons of oil, and 2 tablespoons of lemon juice. Blend until nearly smooth. Add salt and pepper to taste. Set aside 2 tablespoons of the mixture for later use.
  • Mix the chilli mixture with the chicken in a large bowl. Grease a barbecue hotplate or large frying pan and heat over medium heat. Cook the chicken for 5 to 6 minutes on each side until it's just cooked through. Then, transfer the chicken to a plate, cover loosely with foil, and let it rest for 5 minutes before slicing it thickly.
  • In a bowl, combine the reserved chili mixture with the remaining oil and lemon juice. Season with salt and pepper. Arrange potato, capsicum, onion, avocado, lettuce, and chicken on a serving platter. Drizzle with the dressing and serve with lemon wedges and extra oregano leaves.

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