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Dinner

Chicken Parm With Avocado Cos Lettuce Salad

CHICKEN PARM WITH AVOCADO COS LETTUCE SALAD
  • Serves: 4

  •       

Ingredients

3 large (approx 850g) free range chicken breasts, fat trimmed
150 g mozzarella, sliced or grated
⅓ cup tomato passata
⅓ cup grated parmesan
Extra virgin olive oil
Seasoned potato wedges
600 g medium white potatoes, sliced into 2cm thick wedges
2 tsp smoky paprika
1 tsp garlic powder
1 tsp dried oregano
2 tbsp extra virgin olive oil
Salad
2 medium Hass Avocados
1 cos lettuce
2 medium (160g) Lebanese cucumbers
Dressing
1 medium Hass Avocado
3 tbsp natural unsweetened yoghurt
½ clove garlic, crushed
1 tbsp lemon juice
2 tbsp finely chopped basil leaves
¼ cup water
Sea salt and black pepper

Method

For the potatoes:
1

Heat oven to 200°C (fan forced) and line a large baking tray with greaseproof paper.

2

Add potatoes to the tray, drizzle with extra virgin olive oil.

3

Mix together the spice blend in a bowl, then sprinkle over the potatoes, season with salt and toss to coat well.

4

Bake in oven for 35–40 minutes.

For the Avocado Dressing:
5

Combine the Hass Avocado with all the other ingredients for the dressing in a blender and blitz until smooth.

6

Add extra water if needed to make consistency as loose as desired.

For the salad:
7

Pull the lettuce leaves from the lettuce heart.

8

Slice the cucumbers in long batons.

9

Arrange the lettuce and cucumber around a serving platter.

10

Slice the Hass Avocados in eighths and arrange around the serving platter.

11

Drizzle with Avocado Dressing and give it all a really good grind of black pepper.

To serve:
12

Slice the chicken approximately 1cm thick.

13

Divide Avocado Cos Lettuce Salad between serving bowls, add potatoes and finish with the sliced chicken breast.

Ingredients

 3 large (approx 850g) free range chicken breasts, fat trimmed
 150 g mozzarella, sliced or grated
 ⅓ cup tomato passata
 ⅓ cup grated parmesan
 Extra virgin olive oil
Seasoned potato wedges
 600 g medium white potatoes, sliced into 2cm thick wedges
 2 tsp smoky paprika
 1 tsp garlic powder
 1 tsp dried oregano
 2 tbsp extra virgin olive oil
Salad
 2 medium Hass Avocados
 1 cos lettuce
 2 medium (160g) Lebanese cucumbers
Dressing
 1 medium Hass Avocado
 3 tbsp natural unsweetened yoghurt
 ½ clove garlic, crushed
 1 tbsp lemon juice
 2 tbsp finely chopped basil leaves
 ¼ cup water
 Sea salt and black pepper

Directions

For the potatoes:
1

Heat oven to 200°C (fan forced) and line a large baking tray with greaseproof paper.

2

Add potatoes to the tray, drizzle with extra virgin olive oil.

3

Mix together the spice blend in a bowl, then sprinkle over the potatoes, season with salt and toss to coat well.

4

Bake in oven for 35–40 minutes.

For the Avocado Dressing:
5

Combine the Hass Avocado with all the other ingredients for the dressing in a blender and blitz until smooth.

6

Add extra water if needed to make consistency as loose as desired.

For the salad:
7

Pull the lettuce leaves from the lettuce heart.

8

Slice the cucumbers in long batons.

9

Arrange the lettuce and cucumber around a serving platter.

10

Slice the Hass Avocados in eighths and arrange around the serving platter.

11

Drizzle with Avocado Dressing and give it all a really good grind of black pepper.

To serve:
12

Slice the chicken approximately 1cm thick.

13

Divide Avocado Cos Lettuce Salad between serving bowls, add potatoes and finish with the sliced chicken breast.

Notes

Chicken Parm With Avocado Cos Lettuce Salad
IngredientsDirections

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