Woolworths Chicken fajita with an avocado hummus salad
(06 Nov 2018)

Woolworths Chicken fajita with an avocado hummus salad

Woolworths Chicken fajita with an avocado hummus salad

This is a take on a classic chicken & avocado salad – slightly blackened and spicy free range chicken fillets on a bed of avocado hummus, with crunchy cucumber & Italian parsley side.
 
400 g free range mini chicken fillets
2 large avocados, sliced in half and flesh cubed
30 g Italian parsley, half picked and half chopped
25 g chicken fajita spice mix
small pack snacking cucumbers, halved lengthways
400 g chickpeas in brine, drained
olive oil
salt
black pepper
red wine vinegar
 
Step 1: Place the chicken in a bowl and add half the fajita spice. Rub to coat the chicken, and then set aside. Place 2/3 of the chickpeas in the remaining fajita spice (reserving 2 teaspoons) in another bowl, coating well.
Step 2: For the parsley dressing: Place the chopped parsley, 1 T olive oil, 1 T red wine vinegar in a small bowl, season well and set aside. Place the cucumbers, one cubed avocado, the picked parsley, 2 T olive oil and 2 T red wine vinegar in a bowl. Season well, toss with a spoon and set aside.
Step 3: Mash the remaining chickpeas using a fork and add the remaining avocado. Mash again till blended, add 1 T red wine vinegar and season well.
Step 4: Place a pan over medium heat and add 2 T olive oil. Add the chicken and cook for 7 minutes until nicely browned. Remove the chicken from the pan, then add the spiced chickpeas to the same pan and cook for a further three minutes, stirring continually.
Step 5: To assemble, swirl the avocado hummus on the bottom of serving pates, drizzle over the chopped parsley dressing and top with the warm chicken and chickpeas. Sprinkle with the reserved fajita spice to garnish. Serve with the cucumber salad.    

 

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