Monday, March 12, 2007

Chef Edward is back...

Grilled Chicken and Avocado Salad

It's good to be back, I hope you all enjoyed Graeme's recipe last month, but I think we should let the proper cooking begin again!

Quick, tasty and Healthy! That is what we would all LIKE to cook everyday, but quick often means unhealthy as does tasty and healthy often means lots of time. Well that's not always the case; it is usually about thinking differently about your approach to food. Instead of frying or try steaming, grilling or poaching - all great ways of cooking. This months recipe uses grilled chicken and with plenty of flavour you will need less oil and less salt.

Salads for me are about creating lots of textures as well as flavours in one bowl, this one hits the spot.

Serves 2

2 Chicken Breasts - Skinless
1 Hass Avocado
1 Handful Fresh Coriander
Juice 1 Lime
1 tbsp Olive Oil
1 Bag Mixed Salad of your choice
2 tbsp toasted Cashew nuts
1 Fresh Chilli - sliced
1 tbsp Fish Sauce
Fresh pepper

Start by pre-heating your grill and slicing you chicken into strips and seasoning with pepper, grill your chicken for about 2-3 minutes on either side or until cooked, it should be firm to the touch. Ensure your salad is cleaned and dried and placed in a bowl along with the coriander leaves. Peel and slice the avocado and add to the salad along with the Cashews and Chilli. Combine the oil, fish sauce, lime juice and any juices from the cooked chicken and mix well with the other ingredients. Divide into two bowls and top with the grilled chicken. Very quick and simple, lots of textures and flavours, very healthy and not too pricy.

See you all next month.