Chicken And Avocado Salad With Chilli & Lime Aioli

By Michelle Southan

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A drizzle of zesty garlic mayonnaise makes this proteinrich chicken salad taste divine.

All you have to do is throw all your ingredients of Chicken And Avocado Salad With Chilli & Lime Aioli

  1. 60g (1/3 cup) pepitas (pumpkin seeds)
  2. 1 tablespoon olive oil
  3. 3 (about 500g) single chicken breast fillets
  4. 1 x 100g pkt baby watercress salad mix
  5. 2 avocados, halved, stones removed, peeled, thinly sliced crossways
  6. 2 egg yolks
  7. 1 small garlic clove
  8. 125ml (1/2 cup) olive oil
  9. 60ml (1/4 cup) olive oil (with chilli)
  10. 1 tablespoon finely grated lime rind
  11. 2 tablespoons fresh lime juice

The instruction how to make Chicken And Avocado Salad With Chilli & Lime Aioli

  1. Heat a large non-stick frying pan over medium-high heat. Add the pepitas and cook for 2-3 minutes or until toasted. Transfer to a bowl. Heat the oil in the same pan. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  2. Meanwhile, to make the aioli: place egg yolks and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add combined oils in a thin, steady stream until mixture is thick and pale. Add lime rind and juice and process until well combined. Season with salt and pepper.
  3. Thinly slice chicken. Divide chicken, salad mix and avocado among serving plates. Drizzle over aioli. Top with pepitas.

Nutritions of Chicken And Avocado Salad With Chilli & Lime Aioli

fatContent: 898.64 calories
saturatedFatContent: 83 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent:
cholesterolContent: 36 grams protein
sodiumContent: 132 milligrams cholesterol

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