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How to make Chicken and avocado salad with chilli & lime aioli

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 60g (1/3 cup) pepitas (pumpkin seeds)
  • 1 tablespoon olive oil
  • 3 (about 500g) single chicken breast fillets
  • 1 x 100g pkt baby watercress salad mix
  • 2 avocados, halved, stones removed, peeled, thinly sliced crossways

Chilli & lime aioli

  • 2 egg yolks
  • 1 small garlic clove
  • 125ml (1/2 cup) olive oil
  • 60ml (1/4 cup) olive oil (with chilli)
  • 1 tablespoon finely grated lime rind
  • 2 tablespoons fresh lime juice

Method

  • Step 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.
  • Step 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.
  • Step 3 Thinly slice chicken. Divide chicken, salad mix and avocado among serving plates. Drizzle over aioli. Top with pepitas.