Avocado is in season. Yay! Funny how I did not like avocado when I was a kid. In the Philippines where I grew up, avocado is made into a shake-like treat. You mash and mix it with milk then freeze the mixture. I did not like it much. Moving to Sydney, I discovered different (and interesting) ways of serving avocados. Freshly sliced and made into salads or as sandwich filling. I can even eat an avocado on its own now. Here’s another traditional way of using them, as salsa or sauce. The avocado’s rich creaminess balances strong flavours like chilli, thus really good with these spicy chicken breasts.Simple and quick to prepare. Less than half an hour and you’re ready to please the family with this dish. Serve it with creamy mashed potato.
- 4 chicken breast fillets ( 200-250g each)
- Cajun spice mix (Available in supermarkets or you can make your own mix. See recipe link below)
- 1 tsp olive oil
- olive oil, for frying
- 800g (about 8 small) potatoes, for mashing, peeled and quartered
- 20g butter
- 300ml fresh cream
- salt and pepper, to taste
- baby rocket leaves
- 1-2 avocado(s), chopped
- juice of 1 lemon
- 2 teaspoons horseradish cream
- 1 tablespoon olive oil
If you want to make your own Cajun spice mix, I found this recipe online.
1. Cook potato in a large pot of boiling salted water until tender, about 15-20 minutes. Drain. Return to pot and mash well. Add cream and butter and mash until smooth. You can use a hand-held electric mixer for a super creamy mash. Season with salt and pepper to taste.
2. Rub Cajun mix and 1 teaspoon olive oil all over chicken breast fillets. Heat olive oil in a non-stick frying pan on medium. Cook chicken for 4-5 minutes on each side until cooked through. Rest for 5 minutes before slicing.3. To make the avocado salsa, place avocado, lemon juice, olive oil and horseradish cream in a blender. Using pulse button, process until you get a salsa texture.