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Delia Smith Chicken and Avocado Recipe

Delia Smith Chicken and Avocado Recipe

Delia Smith's chicken and avocado recipe pairs pan-seared chicken with a creamy avocado salsa.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 2 People
Course: Main Course
Cuisine: British, Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Chicken:
  • 2 large chicken breasts
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper
  • Avocado Salsa:
  • 2 ripe avocados diced
  • 1 small red onion finely chopped
  • 1 tomato deseeded and diced
  • Juice of 1 lime
  • 2 tbsp fresh coriander chopped
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

Method
 

  1. Season the chicken with oil, paprika, salt and pepper.
  2. Sear for 6–7 minutes on each side until cooked through.
  3. Rest for 5 minutes before slicing.
  4. Combine avocado, red onion, tomato, lime juice, coriander and oil, seasoning to taste.
  5. Slice the rested chicken.
  6. Spoon salsa onto plates and top with sliced chicken.
  7. Finish with extra coriander and lime, if desired.

Notes

Rest the chicken for 5 minutes before slicing to keep it juicy.
Use ripe but firm avocados for the best texture in the salsa.
Make the salsa close to serving time, as avocado browns quickly.
A meat thermometer reading of 75°C confirms the chicken is safely cooked.
The chicken freezes well; the avocado salsa does not.