Grilled Chicken Salad
Ingredients (Serves 4)
- 8 chicken thighs
- 2 tablespoons cornflour/cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 4 tablespoons minced garlic
- 110g (1/3 cup) honey
- 80ml (1/3 cup) chicken stock
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 avocados
- 1/2 lime
- Red chilli flakes
- 8 spears asparagus
Method
- Toss chicken in cornflour/cornstarch, salt and pepper
- Heat oil in a large frying pan or griddle over a high heat
- Add the chicken thighs and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for another 2 minutes
- Reduce heat to medium then add butter and garlic to pan and stir in.
- Remove chicken from pan and set aside
- Combine liquid ingredients and then divide into two
- Cut the asparagus spears into four
- Separately marinade the chicken and asparagus for 10 minutes
- Cut avocados in half and place red chilli flakes and lime juice in the holes in the centre
- Place the avocados face down pan or grid for 2-3 minutes then set aside
- Cook asparagus in pan until tender (about 5 minutes) and plate
- Cook chicken for 3 minutes
- Serve all components of dish with spinach (optional)