Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Preheat the oven to 220ºC. Bring a large pan of salted water to the boil add the potatoes and cook for around 7-8 minutes until they’re just starting to soften. Drain then leave to steam dry for a couple of minutes. Transfer to a large bowl, add the semolina or polenta and toss to coat.
Lay the chips on a non-stick baking tray, add a small amount of the oil and bake in the oven for 20 minutes, turning occasionally.
Whilst the chips cook, coat the fish in the flour then dip in the beaten egg. Finally dip in the breadcrumbs, making sure the fish is evenly coated. Lay the fish goujons on the baking tray next to the chips, add the remaining oil then bake for 10 minutes until golden and cooked through.
Meanwhile combine the mayonnaise, capers, gherkins and parsley in a small bowl. Serve the goujons with the chips, tartar sauce and a wedge of lemon.
• Family friendly
A banging recipe from The Body Coach app!