03/05/2022

Blackened Chicken with Avocado, Tomato and Chickpea Salad

Creole spiced blackened chicken on a bed of avocado, tomato and chickpeas is a dish that bursts with colour and flavour.

Serves:

4 Prep Time: 30 minutes

Cooking Time: 10 minutes

Download Recipe PDF

Ingredients

2 large chicken fillets, skinned
1/2 cup plain flour
lemon wedges, for serving
CREOLE BUTTER
125g butter
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 teaspoon salt
1/4 cup lemon juice
AVOCADO, TOMATO & CHICKPEA SALAD
200g sugar snap peas, snow peas or green beans
400g can chick peas, drained and rinsed
3 ripe tomatoes diced
1 avocado, diced
1 roasted red capsicum, cut into strips
2 tablespoons torn basil
juice of 1 lemon
2 tablespoons sweet chilli sauce
1/4 cup olive oil
sea salt, to taste

Method

Cut chicken fillets in half horizontally, coat in flour and spread Creole Butter on one side. Heat a frypan until very hot, and cook chicken, butter side down for 5-7 minutes until blackened on one side. Spread the other side with Creole Butter while the chicken is in the pan, turn over and blacken on the second side. Serve sliced on top of Avocado, Tomato and Chickpea Salad and drizzle with any pan juices. garnish with lemon wedges.
CREOLE BUTTER Melt butter and stir in remaining ingredients. Refrigerate until firm but still spreadable (15 minutes). Use as required.
AVOCADO, TOMATO & CHICKPEA SALAD Combine sugar snap peas with 1/2 water in a frypan and simmer for 5 minute until tender but still bright green. Drain and refresh under cold water. Combine all ingredients together in the salad bowl. Season and serve with chicken.

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