Love love loved this curry spiced up chicken salad topped with a fresh zesty vibrant avocado chilli and lime salsa, this is a winner dinner not only did it taste fantastic it is also low in fat and loaded with heatlh giving properties that are so good for you.
The Science bit...
The curry spices stimulate your blood flow, are a powerful antioxidant and gives heart protecting properties. The chicken has vitamin A, C, E, K, B6, B12, riboflavin, niacin, folate, choline, calcium, iron, magnesium, phosphorous, potassium, sodium, zinc and selenium. The avocado vitamin B6, K, C, E, perfect food that produces compounds necessary for your liver to cleanse toxins, 67% mono-unsaturated fat as oleic acid, 19% fat as palmittic acid & linoleic acid, 14% saturated fat, potassium folic acid, high in fibre and helpful in lowering blood cholesterol. Chilli in a large quantity gives you vitamin C, carotene, pro vitamin A, B, B6, potassium, magnesium and iron. Peppers vitamin C (red vitamin A), betacarotene, strong antioxidant protects the heart and immune system, organ and blood cleansing. Onions, Vitamin C, B6, folic acid, phenolics, flavonoids, anti inflammatory, cholesterol, oxidant properties. Lime juice, 1lime is a full days dose of vitamin C. Watercress raw, purifies blood, iodine when raw, vitamin C, E, anti bacterial mustard oils, betacarotenes, iron, phenethy isothiocganate, purifies blood. Iceberg lettuce, has lactones which have a mild sedative calming and restorative properties. Parsley heals the gut and digestive system, calming on the nervous system, super rich in potassium, vitamin A, natural detox cleansing.
INGREDIENTS
(serves 1)
1 chicken breast
2 tsps mild or hot curry powder
1 tbsp coconut oil
AVOCADO CHILLI & LIME SALSA
1 ripe avocado diced small
1 red chilli finely chopped
1/2 small red pepper finely diced
1/2 small orange pepper finely diced
1 clove garlic grated
1/2 lime juiced
1 tbsp chopped coriander
Sea salt
Black pepper
CREAMY CUECUMBER MAYONNAISE
3 egg yolks
1 tsp white wine vinegar
1 tsp Dijon mustard
Sea salt
White pepper
300ml rapeseed oil (paleo avocado oil )
2 inch piece of cuecumber
1 slice of iceberg lettuce
Small handful of fresh parsley
First make you creamy cuecumber mayonnaise, this only takes a couple of minutes to make and is so much better than any shop brought product. In a deep whisking bowl put the egg yolks, white wine vinegar, mustard, and a dash of oil, using a balloon whisk, or food processor start whisking, at first slowly drizzle in the oil and once you have a emulsification you can add the rest of the oil at a faster rate, keep whisking until you have a ribbon mayonnaise. Transfer your mayonnaise to a food blender and add the cuecumber, parsley and iceberg lettuce and blitz until smooth, the water in the cuecumber and lettuce will loosen the mayo so that it has more of a thick salad dressing consistency. Season with salt and pepper to taste. This will keep for around five days in a jar in the fridge.
Rub your chicken breast with the curry spices completely covering the breast, heat a non stick pan medium hot add the coconut oil once melted add the chicken breast and pan fry, until cooked, approx 7 minutes, meanwhile make the avocado salsa, in a bowl mix the chopped avocado, peppers, chilli, coriander, garlic, lime juice, salt and black pepper.
Place your watercress on your plate then slice the cooked chicken on the diagonal and place on your watercress salad, drizzle generous amounts of the creamy cuecumber mayonnaise over your chicken and top with your lovely avocado chilli lime salsa.
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