Sponsor Recipe: Chicken and Avocado Salad with Smokey Potato Wedges
James Knight, Executive Chef, Golden Door Elysia Health Retreat and Spa, shares, “I get really excited about making salads; it feels artistic to me for some reason. This salad ticks all the boxes; it is filling and has a wonderful contrast in textures and colours. We are so fortunate to have avocadoes available all year round in Australia due to our climatically diverse growing regions around the country.”
Serves: 6
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Sponsor Recipe: Chicken and Avocado Salad with Smokey Potato Wedges
Recipe is from the Golden Door at home cookbook. Available to purchase for $49.95 from Golden Door Elysia Health Retreat and Spa or online.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 600 g chicken tenderloins (or chicken breast cut into 2cm wide strips)
- Fresh herbs, such as thyme & rosemary, finely chopped
- 100mL Dijon mustard
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- Croutons
- 2 garlic cloves, crushed
- 2 tbsp finely chopped rosemary
- 1 tbsp lemon juice
- Sea salt & black pepper, to taste
- 2 cups wholegrain gluten-free bread, cut into small cubes
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- Smoky potato wedges
- 3 desire or kipfler potatoes, cut into wedges
- 1 tbsp smoked paprika
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- Salad
- 6 poached free-range eggs
- 1 avocado, sliced
- 1 Spanish onion, thinly sliced
- 2 cos lettuce, shredded
Method
- To make the croutons, preheat oven to 200°C and line a baking tray with baking paper. Put garlic, rosemary, lemon juice, sea salt and pepper in a large bowl and combine until well mixed. Add cubes of bread and toss to coat. Place croutons on lined tray and bake for 15 minutes or until golden. Stir croutons frequently while baking.
- Reduce oven temperature to 180°C. Coat chicken in mustard then sprinkle with the herbs and bake for 8-10 minutes until cooked.
- To make the potatoes wedges, boil or steam potato wedges for approximately 10 minutes until just tender. Cool. Place on a lined baking tray, sprinkle with smoked paprika, and bake for 15 minutes.
- Divide salad ingredients between plates and arrange chicken, potato wedges and poached egg around and sprinkle croutons over the top.
- Chef's tip: For a vegetarian option use 300 g firm tofu, cut into small batons. Sprinkle 3 tablespoons of tamari over tofu strips making sure to cover tofu with tamari. Place tofu on baking tray lined with baking paper. Bake in hot oven, approximately 200°C for 15 minutes or until firm then sprinkle over salad.
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