CHILLI CHICKEN AND AVOCADO SALAD
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES
500g chat potatoes, quartered 4 long red chillies, quartered + 2 garlic cloves 2 tablespoons fresh oregano leaves, plus extra to serve 1 teaspoon smoked paprika ¹⁄³ cup extra virgin olive oil ¼ 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
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 (see note). 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.
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. NUTRITION: (per serve) 2254kj; 32.4g fat; 5.9g sat fat; 34.2g protein; 23g carbs; 7.3g fibre; 81mg chol; 171mg sodium.
+ GLUTEN FREE + HEART FRIENDLY