Ingredients
Method
Poach the chicken breast for approximately 1 hour.
Cool and then cut into 1cm cubes. (*Alternatively use 2 cups cut, pre-cooked BBQ chicken breast).
Add to a bowl with mayonnaise, dill, basil, parsley, shallots, sea salt and pepper and toss well to coat the chicken breast.
When ready to serve, cut the Hass Avocados into 1cm cubes and gently toss through the chicken mix.
Add apple cider vinegar, ⅓ cup boiling water and a good pinch of sea salt to a heatproof, airtight container.
Add the sliced red cabbage and press under the liquid.
Leave to pickle for at least 15 minutes but preferably overnight (refrigerated).
Fill each side of the pita with about 2 tbsp of the pickled cabbage, followed by even amounts of the Avocado Chicken Mix and enjoy immediately.
Ingredients
Directions
Poach the chicken breast for approximately 1 hour.
Cool and then cut into 1cm cubes. (*Alternatively use 2 cups cut, pre-cooked BBQ chicken breast).
Add to a bowl with mayonnaise, dill, basil, parsley, shallots, sea salt and pepper and toss well to coat the chicken breast.
When ready to serve, cut the Hass Avocados into 1cm cubes and gently toss through the chicken mix.
Add apple cider vinegar, ⅓ cup boiling water and a good pinch of sea salt to a heatproof, airtight container.
Add the sliced red cabbage and press under the liquid.
Leave to pickle for at least 15 minutes but preferably overnight (refrigerated).
Fill each side of the pita with about 2 tbsp of the pickled cabbage, followed by even amounts of the Avocado Chicken Mix and enjoy immediately.