Lilydale Grilled Chicken Thighs with Warm Potato and Avocado Salad

recipe masterchef AUSTRALIA

Ingredients

• 2Lilydale thigh fillets packs
• 1Tablespoon olive oil
• 500gSmall red skinned potatoes, boiled until just cooked
• 1Large avocado, peeled and sliced
• 100gSicilian olives
• 150gBaby Spinach with Cashew and Parmesan Chunky Dip
• Small bunch watercress

Method

1. Brush the chicken with olive oil. Heat a greased BBQ or grill pan and cook chicken over medium heat for 3-4 minutes each side, or until chicken is cooked. Set aside and keep warm.

2. Thickly slice the warm potatoes. In a large bowl, using your hands gently toss together the potatoes, avocado, olives, pesto and watercress.

3. Place the salad onto serving plates, top with chicken.

reference :

http://www.masterchef.com.au