INGREDIENTS

• 4 chicken breasts (fillets)
• 2 cloves garlic, crushed 
• 45ml avocado oil 
• Grated peel and juice 60ml of 1 lemon
• Salt and pepper
• 5 halved avocados

For dressing: 

• 60ml olive oil
• 45ml lemon juice
• 10ml honey 
• 5ml paprika

For salsa: 

• 250ml corn kernels
• ¼ red onion, finely diced
• ½ green pepper, finely diced

For serving:

• A handful each fresh coriander and mint
• 125ml sour cream

Method:

1. With a meat mallet, flatten the chicken breast fillets to around 1cm thickness.  
2. Lay the chicken in the garlic, avocado oil, grated peel and lemon juice.
3. Marinate for 30 minutes.
4. For the dressing, combine all the dressing ingredients. Season and set aside.
5. For the salsa, toss all ingredients together. Season and set aside.
6. Heat a griddle pan and cook chicken a few minutes per side until blackened. 
7. Place halved avocados in the pan and chargrill for about 2-3 minutes or just until grill marks appear. 
8. Peel skins off avo and arrange on a serving platter. 
9. Drizzle with dressing and top with salsa and a handful each coriander and mint. 
10. Tear chicken into medium-sized pieces.
11. Serve salad with chicken and dollops of sour cream. 

recipe source: https://pnpfreshliving.com/