Chicken, Basil and Avocado Salad
Photography by Manja Wachsmuth.
You can substitute poached chicken – either thighs or breasts – for a lighter version, as the salad is what brings this dish together.
Serves: 4
INGREDIENTS
600 grams boneless chicken thighs
olive oil
2 avocados, halved
salad or cress leaves
sea salt and ground pepper
Salad
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
pinch chilli flakes
1 small red onion, finely chopped
2 tablespoons drained capers
1 cup pitted olives, roughly chopped
200 grams marinated artichoke hearts, drained and roughly chopped
10 cherry tomatoes, halved
good handful basil, ripped
METHOD
Season the chicken with salt and pepper. Heat a little oil in a sauté pan and cook the chicken until golden and fully cooked through. Drain on kitchen towels.
Salad: Whisk the oil, vinegar, mustard and chilli flakes together in a large bowl and season well. Add all the remaining ingredients and toss together. Cut the chicken into rough chunks and add to the salad along with any resting juices.
To serve: Thinly slice the avocados, transfer to 4 plates and fan out the slices. Spoon over the salad and garnish with salad leaves. Serves 4.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.