Recipe for Tex-Mex Chicken with Avocado and Tomato Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
THE CHICKEN ----------------
4 x single boneless Tegel chicken breasts
2 tbl olive oil
1 tsp ground coriander
1 tsp ground cumin
2 x limes or 1 lemon, Juice of
----------------- TO SERVE ----------------
sour cream
corn chips
crisp green salad
1 pch chilli powder
----------------- THE SALSA ----------------
1 x 420 g can Watties Mexican tomatoes
2 x avocados, peeled, seeded and diced
1 x red or green chilli, deseeded and chopped finely
1 x onion, finely chopped
2 tbl fresh coriander, chopped
1 tbl Watties tomato puree
Instructions:
Instructions: Mix together the lime juice, cumin and ground coriander, and brush over the chicken.

Pan fry in the olive oil or grill, brushed with the olive oil, for 8-10 minutes until cooked (no pink juices).

Meanwhile, place the onion, tomato puree, fresh coriander, fresh chilli, 1/2 avocado, and 1/4 can of Mexican tomatoes into a food processor. Blend slightly until all combined, then season.

Place the remaining Mexican tomatoes and diced avocado into a bowl. Add the chunky puree, mix well and check the seasoning again.

Place a couple of tablespoons of salsa onto a serving plate and crown with a grilled chicken breast.

Place the green salad on the side, push the corn chips into the salsa, add a dash of sour cream, a pinch of chilli powder, and join the spicy South Americans for dinner!

" Well it certainly sounds spicy!!" - Jude

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