Granny's Chicken Avocado Tomato Salsa
4 x single boneless Tegel chicken breasts
2 tbl olive oil
1 tsp ground coriander
1 tsp ground cumin
2 x limes or 1 lemon, Juice of
TO SERVE
sour cream
corn chips
crisp green salad
1 pch chilli powder
THE SALSA
1 x 420 g can Watties Mexican tomatoes
2 x avocados, peeled, seeded and diced
1 x red or green chilli, deseeded and chopped finely
1 x onion, finely chopped
2 tbl fresh coriander, chopped
1 tbl Watties tomato puree
salt and ground black pepper
Method :
Mix together the lime juice, cumin and ground coriander, and brush over the
chicken.
Pan fry in the olive oil or grill, brushed with the olive oil, for 8-10 minutes
until cooked (no pink juices).
Meanwhile, place the onion, tomato puree, fresh coriander, fresh chilli, 1/2
avocado, and 1/4 can of Mexican tomatoes into a food processor. Blend slightly
until all combined, then season.
Place the remaining Mexican tomatoes and diced avocado into a bowl. Add the
chunky puree, mix well and check the seasoning again.
Place a couple of tablespoons of salsa onto a serving plate and crown with a
grilled chicken breast.
Place the green salad on the side, push the corn chips into the salsa, add a
dash of sour cream, a pinch of chilli powder, and join the spicy South Americans
for dinner!