It is the season for the avocado friends, and this creamy, delicious and versatile fruit gets my thumbs up in this fresh seasonal salad.
Waiting for avocados to ripen, however, is a new level of frustration, and when that does happen I normally have zero ingredients in the kitchen to match it with. I end up eating it all by myself. With salt, and a spoon. It’s not only me right?
This Chicken and Avocado Salad is easy, pretty lower grade stuff really, all you need to have is chicken breasts, some greens and a ripe avocado.
I like marinating my chicken breasts in a sage and chilli paste, after which I simply fry it in some butter until done. Serve it on fresh rocket with tomato and avocado and you have a healthy bowl of goodness.
This Chicken and Avocado Salad makes the perfect lunch. You can always spruce it up by adding crispy bacon bits, croutons or a dollop of sour cream. It is also low carb or banting friendly, friends! Have a good one!
| Prep Time | 15 min |
| Cook Time | 10 min |
| Servings | servings |
- 2 bird eye chili finely chopped
- handful fresh sage finely chopped
- 10 ml olive oil
- 2 chicken breast fillets
- butter for frying
- 2 cups fresh rocket
- 2 tomatoes
- 1 avocado
- salt and black pepper
Ingredients
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- In a pestle and mortar, grind the chilli and sage with olive oil until it resembles a paste.
- Arrange the chicken breasts in a mixing bowl, and rub it with the paste, refrigerate for 10 – 15 minutes.
- Heat the butter in a grill/fry pan and fry the chicken breasts for a few minutes on each side until done. Cut into pieces and set aside.
- Arrange fresh rocket in a salad bowl, with slices of tomato, chicken and sliced avocado. Season.
