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
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 359 (54%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 19.4g|
|Cholesterol 1.2mg||0 %|
|Sodium 61.1mg||2 %|
|Potassium 279.2mg||7 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 62.1g|
|Protein 8.2g||12 %|
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Calories per serving: 661
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