|
Zingy Chicken and Avocado Buns |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 15 mins |
Cooking 15 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
1 perfectly ripe large avocado, flesh roughly chopped (± 150g prepared weight)
1 unwaxed lime, zest and juice
1 tbsp mayonnaise
½ tsp sea salt flakes
2 salad onions, finely chopped
1 fresh jalapeño chilli (or green chilli), deseeded and finely
chopped (optional)
1 handful/s coriander or parsley leaves, roughly chopped
200g cooked, shredded chicken
4 brioche burger buns
½ x 80g pack watercress or other leaves
|
|
-
Put the chopped avocado in a
large bowl. Roughly mash with the back of a fork, then
stir in the lime zest and juice, mayonnaise and salt until
combined. Add the salad onions, and parsley or coriander, then
mix in the chicken, until everything is well combined.
Taste, adding more lime juice and salt as needed.
-
Halve the burger buns and
lightly toast if liked. Pile the filling into the buns,
then top each with a small handful of watercress. Tuck in
straight away.
-
Cook’s tip Jalapeño chillies
These mild green chillies are great sliced into rings to
scatter over nachos or a hearty salad. You can also
quick-pickle them in cider vinegar with a little honey and
salt to serve in tacos or over avocado on toast.
|
|
DAILY
DINNERS 
