This salad is a jackpot of flavour and texture – charred chicken, creamy avo, sweet tomatoes, bright onion, crunchy cos, nutty dukkah and a tangy dressing.
- Serves1
- Cook time10 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 2 tsp olive oil
- 2 tsp orange juice
- 2 Coles Australian 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
- 2 tbs Greek-style yoghurt
- 1 tbs orange juice, extra
- 1 tsp Dijon mustard
- 2 tsp finely chopped chives
- Table Of Plenty Dukkah Pistachio Spice Mix, to serve
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Method
Step 1
Combine the oil and orange juice in a large bowl. Add the chicken and turn to coat. Heat a greased barbecue grill or chargrill on high. Cook the chicken for 5 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.Step 2
Arrange the lettuce, tomato, onion, avocado and chicken in a serving bowl. Combine the yoghurt, extra orange juice and mustard in a small bowl. Stir until well combined and smooth. Drizzle the salad with the yoghurt mixture. Sprinkle with chive and spice mix to serve.
Crunchy chicken and avocado salad
- Serves1
- Cook time10 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 2 tsp olive oil
- 2 tsp orange juice
- 2 Coles Australian 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
- 2 tbs Greek-style yoghurt
- 1 tbs orange juice, extra
- 1 tsp Dijon mustard
- 2 tsp finely chopped chives
- Table Of Plenty Dukkah Pistachio Spice Mix, to serve
Description
This salad is a jackpot of flavour and texture – charred chicken, creamy avo, sweet tomatoes, bright onion, crunchy cos, nutty dukkah and a tangy dressing.
Method
Step 1
Combine the oil and orange juice in a large bowl. Add the chicken and turn to coat. Heat a greased barbecue grill or chargrill on high. Cook the chicken for 5 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.Step 2
Arrange the lettuce, tomato, onion, avocado and chicken in a serving bowl. Combine the yoghurt, extra orange juice and mustard in a small bowl. Stir until well combined and smooth. Drizzle the salad with the yoghurt mixture. Sprinkle with chive and spice mix to serve.