Double Smokey Fried Chicken & Crisp Cos Salad
with Avocado & Chargrilled Capsicum Relish
- Sulphites
Avocado – creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right. Add it to this crunchy cos salad for a winner dinner!
Ingredients
1
Cos Lettuce
1
Tomato
1
Avocado
1 packet
Cornflour
640 g
Chicken Thigh
1 sachet
Kiwi Spice Blend
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. • Roughly chop cos lettuce. • Cut tomato into thin wedges. • Using a paper towel, pat chicken thigh dry and cut into 2cm chunks. • In a large bowl, combine chicken, Kiwi spice blend and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside.
• Add cornflour and the plain flour to chicken mixture and toss to coat. • Heat a large frying pan over high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Cook in batches if the pan is getting crowded. Transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl, combine cos lettuce, tomato, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cos salad between bowls. • Top with avocado and smokey fried chicken. • Dollop roasted tomato salsa over chicken to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the juicy, crispy chicken and creamy avocado combination, praising the dish's delicious taste and great textures.
- Ease of prep: Many found this recipe quick and easy to prepare, with a simple cooking method for the chicken.
- Suggestions: Consider leaving out the flour to reduce carbs; ensure the avocado is ripe before serving for the best experience.
