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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.