Pan Macmillan Aust
“I’ve been making this dish for ten years and, in my opinion, it has one of the best flavour
combos: lime, coriander and avocado. When I make it we usually sit in front of the TV and
scoop portions into our bowls. All you can hear is crunch, crunch, crunch – I love it! I always
add the chilli on the side as my little humans Anela and Kiki would lose it if they ate chilli.
There are a few ways you can serve this dish, but I’m going to focus on the fun way to eat it.” p114
Go grab this stuff
1 supermarket whole roast chicken
juice of 1 lime, plus lime wedges to serve
250 g (1 cup) natural yoghurt
1 long red chilli, sliced (optional)
230 g packet of traditional corn chips
2 avocados, diced
½ red onion, finely chopped
3 tomatoes, diced
1 bunch of coriander, leaves picked and finely chopped
juice of 2 limes
1 teaspoon salt flakes
Rock it like this.
Using your hands, peel away the chicken skin and discard it. Don’t worry if you don’t get it all – I sometimes like to leave the skin on for that extra fatty flavour. Remove the chicken meat from
the bones and use two forks to shred the meat. Pop the chicken in a bowl and clean your chopping board.
Time to make the avo salsa. Place the avocado, onion, tomato and coriander in a large bowl. Add the lime juice and salt, then drop in the shredded chicken. Give it all a good mix. Stir the lime juice into the natural yoghurt for extra tang, then transfer to a small serving bowl.
To serve, pile the chicken mixture onto a chopping board and place the lime yoghurt alongside for dipping. Arrange the corn chips around the chicken, or put them in little metal buckets
for that semi-fancy look. Top with the chilli (or serve it in a bowl alongside) and add some lime wedges for squeezing over.