Spicy chicken salad with avocado salsa

Neven Maguire serves deep fried and lightly spiced chicken strips with a chunky salsa and a creamy, pepper-flecked sauce
By Neven Maguire
Spicy chicken salad with avocado salsa
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

For the avocado salsa

  • 2 avocados
  • 2 tomatoes, seeded and diced
  • 2 tbsp finely chopped red onions
  • 1 garlic
  • 2 tbsp chopped fresh coriander
  • Finely grated rind and juice of 2 limes
  • extra virgin olive oil

For the chicken

  • 4 slices white bread, crusts removed
  • 2 tsp curry powder
  • 2 tsp chilli powder
  • 2 tsp sesame seeds
  • 1 tbsp chopped fresh parsley
  • 50 g plain flour
  • 1 egg
  • 1 tbsp milk
  • 2 large, skinless, breast chicken fillet
  • sunflower oil, for deep-frying
  • 25 g baby salad leaves

For the balsamic cream (makes 150ml)

  • 150 ml beef or chicken stock
  • 1 tbsp tomato purée
  • 2 tbsp balsamic vinegar
  • 150 ml double cream
  • Salt and freshly ground black pepper

Tips and Suggestions

For a more formal presentation, spoon the avocado salsa into 10cm (4in) cooking rings set on serving plates and ladle the balsamic cream around each one. Arrange the spicy chicken on top and garnish with a small mound of lightly dressed salad leaves.

Method

1. For the avocado salsa: cut the avocadoes in half and remove the stones, then scoop out the flesh and cut into dice. Place in a bowl and add the tomatoes, onion, garlic, coriander, lime rind and juice and olive oil. Season to taste and stir well to combine. Cover with clingfilm and leave at room temperature for up to 30 minutes to allow the flavours to develop.

2. For the chicken: place bread in a food processor or liquidiser and whizz to fine crumbs, then with the motor still running add the curry powder, chilli powder, sesame seeds and parsley until just combined. Tip into a shallow dish and season well.

3. Place the flour on a plate and then beat the egg and milk together in another shallow dish. Toss the chicken strips into the flour until well coated, shaking off any excess, then dip into the egg mixture and coat in the flavoured breadcrumbs.

4. Heat a deep-fat fryer to 180C (350F) or half fill a deep-sided pan with the sunflower oil. Cook the breaded chicken strips in batches for 3-4 minutes or until cooked through and golden brown. Drain on kitchen paper and keep warm while you are cooking the remainder.

5. For the balsamic cream: place the stock in a small saucepan with the tomato puree, vinegar and cream. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until reduced by a quarter and thickened to a sauce consistency. Season with salt and pepper to taste. Use immediately or allow to cool, transfer to a bowl and cover with cling film, then chill until needed, for up to 5 days.

6. To serve, arrange a mound of the spicy chicken on each warmed plate and spoon the avocado salsa to the side. Drizzle around the balsamic cream.

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