Serves — 4
Prep Time — 20 mins
Cook Time — 30 mins
Total time — 130 mins
1 large skinless chicken supreme (bone in)
0.5 large ripe avocado
1 large handful fresh kale pulled off its stalks and washed
3 leaves of butter lettuce
2 leaves of chicory
1 handful of lambs lettuce
2 limes - juice and zest
1 small handful coriander chopped
1 small handful basil, chopped
14.8 ml toasted crushed peanuts, mixed with pinch of salt and 1tsp sugar
14.8 ml crispy shallot
44.4 ml toasted seeds chia sunflower pumpkin etc
1 lime juice
14.8 ml dark soy
14.8 ml fish sauce
14.8 ml grated Palm sugar or 1 1/2 tbsp agave nectar
44.4 ml rapeseed oil
Oven on 180 to heat Bake the chicken supreme for 25 mins on a tray with a little water in the bottom.
Meanwhile zest and juice the lines, set both aside Prepare the avocado by removing skin and pip and cubing the flesh. Dress with 1-2 tbsp lime juice. Cover and chill in the fridge.
Remove chicken and leave to cool.
Meanwhile cook the kale for three minutes in boiling water.
Drain well and pat dry with a dry cloth. Add a tsp of lime zest and black pepper while hot.
Prep the salad leaves - separate the butter lettuce and chicory into individual leaves by chopping off the bottoms of the lettuce heads.
Make the dressing - beat all the ingredients together in a small bowl.
Using a fork pull the chicken into thin flakes. Add a tbsp of lime juice, half the chopped herbs and 2 tbsp of the dressing.
Toss the rest of the herbs, the kale, the lambs lettuce.
Lay the big lettuce leaves as buns and scoop the pulled chicken on top of them. Put the avocado on top of the kale salad. Top the dish with the peanuts, crispy shallot and the toasted seeds.