Chicken salad with chunky guacamole


Chicken salad with chunky guacamole

In keeping with my Mexican inspired food trend, here is a simple delicious meal packed with goodness.

Start off with scattering some fresh thyme leaves over a chopping board, drizzle with some olive oil and a pinch of salt and pepper, add your scored chicken breasts to the mix and coat them evenly, lay them on a screaming hot griddle pan and reduce to a medium heat with 4-5 minutes a side.

Wash some mixed bean sprouts into a nice big bowl and add some watercress. Take the juice of half a lemon and three times as much olive oil to make a dressing and whisk to combine into a light dressing, pouring it over the salad before serving, dress with some mixed seeds.

On a clean board destone and peel an avo, rough chop and add to a bowl, add a finely chopped red onion and cherry tomatoes along with a handful of coriander leaves, mixing them all together. Add a squeeze of lime juice and good pinch of salt and pepper.

Once the chicken has cooled, slice it into thick slices and serve atop a plate piled with the chunky guacamole and sprout salad.

A perfect summer treat and great for entertaining dinner guests.

posted under Fresh & wholesome
4 Comments to

“Chicken salad with chunky guacamole”

  1. Avatar January 26th, 2011 at 9:44 AM Linda Says:

    Chunky guacamole…sold! Delicious and looks so tasty!

  2. Avatar January 26th, 2011 at 11:08 AM Marisa Says:

    YES! I want a plateful of this, stat.

  3. Avatar January 26th, 2011 at 12:58 PM Tweets that mention Chicken salad with chunky guacamole | I'm no Jamie Oliver -- Says:

    […] This post was mentioned on Twitter by Matt Allison, Matt Allison. Matt Allison said: [new blog post] bring out your closet Mexican by trying your hand at this easy chicken salad with chunky guacamole: […]

  4. Avatar January 26th, 2011 at 11:02 PM Colleen Says:

    YUMYUMYUM!!! Almost bed time and my tummy is grumbling as I look on that awesome guacamole loveliness. I love a chuncky guacomole. It is just the best way to eat it. I would of course add a red chilli finely sliced to mine but the hubs would love yours :) Well done xx

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