Chilli chicken and avocado salad

Recipes / Salads

We know you love speedy ideas for chicken, so set the cluck for 30 minutes and dinners done.

Recipe «Chilli chicken and avocado salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g chat potatoes, quartered, 4 long red chillies, quartered, 2 garlic cloves, 2 tbsp fresh oregano leaves, plus extra to serve, 1 tsp smoked paprika , 1/3 cup extra virgin olive oil, 1/4 cup 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.

Ingredients:

  • 500g chat potatoes, quartered 
  • 4 long red chillies, quartered 
  • 2 garlic cloves 
  • 2 tbsp fresh oregano leaves, plus extra to serve 
  • 1 tsp smoked paprika 
  • 1/3 cup extra virgin olive oil 
  • 1/4 cup 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

  1. Place potato in a medium saucepan. Cover with water. Bring to the boil. Boil for 6 minutes or until tender. Drain. Rinse under cold water. Drain.
  2. Meanwhile, place chillies, garlic, oregano, paprika, 2 tablespoons oil and 2 tablespoons lemon juice in a small food processor. Process until almost smooth. Season with salt and pepper. Reserve 2 tablespoons of mixture.
  3. Combine chilli mixture and chicken in a large bowl. Heat a greased barbecue hotplate or a large frying pan over medium heat. Cook chicken for 5 to 6 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Thickly slice.
  4. Meanwhile, whisk reserved chilli mixture with remaining oil and lemon juice. Season with salt and pepper. Arrange potato, capsicum, onion, avocado, lettuce and chicken on a serving platter. Drizzle with dressing. Serve with lemon wedges and extra oregano leaves.