Mexican chicken and avocado salad

Serves: 4

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Prep Time: 15

Cook Time: 35

• 4 chicken breasts, skin on and slashed
• 2 tbsp olive oil
• Good splash of Tabasco (use Tabasco Chipotle Sauce, if available)
• 2 courgettes, halved lengthways and chopped
• Few thyme stalks, leaves only
• 2 avocados, halved, stoned and sliced (rubbed with lemon juice to prevent discoloration)
• 1 red chilli, deseeded and finely chopped
• 2 limes, segmented
• Handful coriander leaves, finely chopped

FOR SALSA TOPPING

• 200g/7oz sweetcorn, drained
• Bunch of spring onions, finely chopped
• 4 tomatoes, finely chopped
• 1 jalapeño or green chilli, finely chopped
• 1 tbsp extra-virgin olive oil
• Juice of 1 lime
• Pinch of cumin
• Pinch of sugar

Method

1. Add chicken to a bowl and add half of oil and Tabasco. Season, rub all over to coat, then sit them in a roasting tin and cook for about 30-40 mins, until juices run clear when a sharp knife is inserted. Remove and put to one side.
2. Heat remaining oil in a frying pan. Add courgettes and thyme. Season, cook for 2-3 mins until golden, then transfer to a plate lined with kitchen paper.

3. To make salsa, mix sweetcorn, spring onions, tomato and chilli. Mix oil, juice, cumin and sugar together and season. Pour over sweetcorn, then mix and tumble together. To assemble, slice chicken on diagonal and arrange on a platter or shallow bowl with courgettes and avocado. Sprinkle over chilli, lime wedges and half of coriander. Spoon over salsa and top with remaining coriander. Serve with some toasted tortilla triangles.
   
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