Chicken Avocado and Sweetcorn Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I was once fortunate enough to go on a trek in Indonesia, where the guide provided us lunch which consisted of local fruits and vegetables. He showed us a simple technique using the avocado which was to halve it, slice it within its skin and then add salt and lemon juice. Since then, I have always insisted my avocado is prepared in this same way as it really brings out the flavour in a spectacular way. Ingredients:
2 free range chicken breasts |
12 cherry tomatoes |
salad leaves |
10 new potatoes |
1 (250 ml) can sweetcorn |
1 avocado |
1 tablespoon lemon juice |
salt |
10 ml extra virgin olive oil |
5 ml balsamic vinegar |
Directions:
1. Griddle the chicken breats on a high heat for approx 7 mins each side. The meat is cooked when the juice has no trace of pink when a fork or skewer is poked in the side.
2. Let the meat rest for 5 minutes.
3. Meanwhile, boil the potatoes until tender - about 12 minutes. Crush lightly in the pan and sprinkle some slat and drizzle a little olive oil over
4. Assemble the salad leaves, tomatoes and sweetcorn and add the potatoes.
5. Halve the avocado, remove the stone. Then slice lengthways in the skin. Sprinkle with salt and drizzle with lemon juce making sure they get down into the cracks between slices. Turn the avocado out into the salad.
6. Slice the chicken into stips and arrange on top of the salad.
7. Add olive oil and balsamic vinegar dressing (or dressing of your choice).
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