Chicken and avocado salad with chilli & lime aioli

A drizzle of zesty garlic mayonnaise makes this protein-rich chicken salad taste divine.

Recipe «Chicken and avocado salad with chilli & lime aioli» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 60g pepitas, 1 tbsp olive oil, 3 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 olive oil , 60ml Borges olive oil with chilli pepper and cardamom, 1 tbsp finely grated lime rind, 2 tbsp fresh lime juice.

Ingredients:

• 60g pepitas 
• 1 tbsp olive oil 
• 3 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 olive oil 
• 60ml Borges olive oil with chilli pepper and cardamom 
• 1 tbsp finely grated lime rind 
• 2 tbsp fresh lime juice 

Instructions

1. 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.
2. 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.
3. Thinly slice chicken. Divide chicken, salad mix and avocado among serving plates. Drizzle over aioli. Top with pepitas.