A drizzle of zesty garlic mayonnaise makes this protein-rich chicken salad taste divine.
- Heat a large non-stick frying pan over medium-high heat. Add the pepitas and cook for 2-3 minutes or until toasted. Transfer to a bowl. Heat the oil in the same pan. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, to make the aioli: place egg yolks and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add combined oils in a thin, steady stream until mixture is thick and pale. Add lime rind and juice and process until well combined. Season with salt and pepper.
- Thinly slice chicken. Divide chicken, salad mix and avocado among serving plates. Drizzle over aioli. Top with pepitas.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set