Ingredients:
- Chicken Breast – 450 gms, skinless and boneless, sliced
- Lime Juice – 2 tblsp
- Olive Oil – 2 tblsp
- Pepper Powder – 1 tsp
- Dried Oregano – 1 tsp
- Mild Chilli Powder – 1 tsp
- Onion – 1, sliced into thin wedges
- Red Pepper – 1, deseeded and thickly sliced
- Mixed Salad Leaves – 200 gms
- Lime Slices to serve
- Soured Cream to serve
To make Avocado Salsa
- Avocado – 1 ripe, finely diced
- Tomatoes -2 ripe, finely chopped
- Coriander – 1 tblsp, freshly chopped
- Lime Juice – 1 tblsp
- Salt and Pepper
Method:
- To make the avocado salsa, place the avocado in a small bowl and stir in the tomatoes, coriander and lime juice.
- Season with salt and pepper.
- Cover the surface closely with cling film and chill in the refrigerator.
- Place the chicken in a bowl.
- Add the lime juice, oil, pepper, oregano and chilli powder.
- Toss to coat.
- Cover and leave to marinate at room temperature for 1 hour.
- Heat a cast iron griddle pan until very hot and add the chicken slices.
- Cook for 5 to 6 minutes, turning occasionally, until the chicken is cooked through and charred in places.
- Remove from the pan and keep warm.
- Add the onion and pepper to the pan and cook for 3 to 4 minutes, turning once until just tender.
- Divide the salad leaves between 4 serving plates and top with the chicken, onion and pepper.
- Serve immediately with the avocado salsa, lime slices and soured cream.
