CHICKEN WITH AVOCADO AND RADISH SALAD

■ Serves 6, Prep 30 mins, Cook 29 mins

WHAT YOU NEED

1.5kg free-range chicken thigh fillets

1⁄₃ cup lime juice

5 cloves garlic, crushed

1⁄₃ cup cornflour

2 tblsps sweet paprika

Vegetable oil, for frying

White corn chips, to serve

SALAD 4 cups finely shredded cabbage

1 bunch radishes, trimmed, cut into matchsticks

1 cup fresh mint, coarsely chopped

1½ cups fresh coriander leaves

2 large avocados, thickly sliced

DRESSING ¼ cup lime juice

¼ cup Mission Roasted Tomatillo Salsa

2 tblsps extra virgin olive oil

1 tblsp honey

1 clove garlic, crushed 1 Trim and discard excess fat from the chicken thighs. Combine with juice and garlic in a bowl. Refrigerate, covered, for 30 2 minutes to marinate. To make the salad, combine all ingredients in a large bowl. 3 To make dressing, whisk all ingredients together in small jug. 4 Combine cornflour and paprika in a large shallow dish. Season with salt and pepper. Dust chicken in cornflour mixture, 5 shake off excess. Heat enough oil for shallow frying in a large, deep frying pan over a medium to high heat. Cook the chicken in three batches. Shallow-fry for about 3 to 4 minutes on each side, or until golden brown. Drain on absorbent kitchen paper. 6 Transfer to an oven tray. Cook in a moderate oven (180°C) for about 5 minutes, or until cooked through. Thickly slice the pieces 7 of chicken. Drizzle salad with dressing. Top with chicken. Serve with corn chips.