CA­JUN CHICKEN BURG­ERS WITH LE­MON YO­GHURT

PREP + COOK TIME 30 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - Entertaining Father’s Day -

3 chicken breast fil­lets (600g) 2 ta­ble­spoons ca­jun sea­son­ing 6 crusty bread rolls

1/3 cup (95g) yo­ghurt

2 tea­spoons finely grated le­mon zest 1 medium tomato (150g),

chopped finely

1 shal­lot (25g), chopped finely ½ small ripe av­o­cado (100g),

chopped finely

50g mesclun 1 Cut chicken in half hor­i­zon­tally; sprin­kle all over with sea­son­ing. Cook on heated oiled bar­be­cue

(or grill or grill pan).

2 Mean­while, cut rolls in half; toast, cut-sides down, on bar­be­cue. 3 Com­bine yo­ghurt and zest in small bowl.

4 Com­bine tomato, shal­lot and av­o­cado in small bowl; sea­son.

5 Sand­wich mesclun, av­o­cado mix­ture, chicken and yo­ghurt mix­ture be­tween rolls.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.