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.