Tex-Mex Chicken with Avocado And Tomato Salsa

4 servings

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Tex-Mex Chicken with Avocado And Tomato Salsa Ingredients

THE CHICKEN	THE SALSA
4 Single boneless Tegel	1 420 g can Watties Mexican
2 tb Olive oil	2 Avocados; peeled, seeded and
1 ts Ground coriander	; diced
1 ts Ground cumin	1 Red or green chilli;
2 Limes or 1 lemon; Juice of	; chopped finely
TO SERVE	1 Onion; finely chopped
Sour cream	2 tb Fresh coriander; chopped
Corn chips	1 tb Watties tomato puree
Crisp green salad	Salt and ground black pepper
1 Pinches chilli powder

Instructions for Tex-Mex Chicken with Avocado And Tomato Salsa

Mix together the lime juice, cumin and ground coriander, and brush over the chicken. Pan fry in the olive oil or grill, brushed with the olive oil, for 8-10 minutes until cooked (no pink juices). Meanwhile, place the onion, tomato puree, fresh coriander, fresh chilli, 1/2 avocado, and 1/4 can of Mexican tomatoes into a food processor. Blend slightly until all combined, then season. Place the remaining Mexican tomatoes and diced avocado into a bowl. Add the chunky puree, mix well and check the seasoning again. Place a couple of tablespoons of salsa onto a serving plate and crown with a grilled chicken breast. Place the green salad on the side, push the corn chips into the salsa, add a dash of sour cream, a pinch of chilli powder, and join the spicy South Americans for dinner! " Well it certainly sounds spicy!!" - Jude Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized