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Lime marinated chicken Paillard with avocado salad

Method

  • To make paillards, batten out the chicken breasts with a meat mallet to an even thickness and neaten up with a sharp knife. Put in a large bowl and set aside.
  • Whisk the oil, honey, soy and seasonings with the lime zest and juice. Add 2 tbsp chopped coriander and mix well. Then pour about half of the marinade over the chicken, toss until well coated and set aside (or refrigerate for up to 20 mins if you like.) 
  • In another bowl, gently toss the onion, tomatoes, remaining coriander and avocado with the remaining marinade. Taste for seasoning.
  • Then grill or BBQ the chicken, basting with the marinade for the first few minutes.
  • Place the chicken on individual plates and serve with a mound of the salad alongside.

Ingredients

  • 4 boneless skinless chicken breast fillets
  • ½ cup olive oil
  • 2 tbsp honey
  • a good splash of soy sauce
  • sea salt & freshly ground pepper
  • grated rind of 1 lime
  • juice of 2-3 limes
  • 3 tbsp chopped fresh coriander
  • ¼ red onion, chopped
  • 8 cherry tomatoes, quartered
  • 2 avocadoes, peeled & cut into chunks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm