Name: Crunchy chicken and avocado salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 9.20 gm olive oil; 10.60 gm orange juice; 2 RSPCA Approved Chicken Thigh Fillets; 4 cos lettuce leaves, torn; 50g Perino tomatoes, halved; 1/4 red onion, thinly sliced; 1/2 avocado, peeled, stoned, thinly sliced; 40.00 ml Strained Natural Yoghurt; 21.00 gm orange juice, extra; 5.90 gm Dijon mustard; 2 tsp finely chopped chives; Coles (Sea Salt & Pepper) Salad Toppers, to serve

Crunchy chicken and avocado salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Summery barbecue salad with crunchy avocado and zesty dressing.

Ingredients:

9.20 gm olive oil
10.60 gm orange juice
2 RSPCA Approved Chicken Thigh Fillets
4 cos lettuce leaves, torn
50g Perino tomatoes, halved
1/4 red onion, thinly sliced
1/2 avocado, peeled, stoned, thinly sliced
40.00 ml Strained Natural Yoghurt
21.00 gm orange juice, extra
5.90 gm Dijon mustard
2 tsp finely chopped chives
Coles (Sea Salt & Pepper) Salad Toppers, to serve

Instructions:

In a large bowl, mix together the oil and orange juice. Add the chicken and toss to coat. Preheat a greased barbecue grill or chargrill on high heat. Grill the chicken for 5 minutes on each side until golden brown and fully cooked. Remove the chicken from the grill and let it rest covered with foil for 5 minutes before slicing it thickly.
In a serving bowl, layer the lettuce, tomato, onion, avocado, and chicken. In a small bowl, mix the yogurt, extra orange juice, and mustard until smooth. Drizzle the salad with the yogurt mixture, then sprinkle with chives and salad toppers before serving.

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