• Lilydale ready for you to bake chicken strips
  • Street food is one of the hottest food trends to take over the Australian culinary scene.

Our Recipes

Lilydale grilled chicken thighs with warm potato and avocado salad

Serves: 4-6

Preparation time: 20 minutes

Cooking time: 8 minutes


  • 2 x Lilydale thigh fillets packs
  • 1 tablespoon olive oil
  • 500g small red skinned potatoes, boiled until just cooked
  • 1 large avocado, peeled and sliced
  • 100g Sicilian olives
  • 150g Baby Spinach with Cashew and Parmesan Chunky Dip
  • Small bunch watercress


  1. Brush the chicken with olive oil. Heat a greased BBQ or grill pan and cook chicken over medium heat for 3-4 minutes each side, or until chicken is cooked. Set aside and keep warm.
  2. Thickly slice the warm potatoes. In a large bowl, using your hands gently toss together the potatoes, avocado, olives, pesto and watercress.
  3. Place the salad onto serving plates, top with chicken.
comments powered by Disqus
Our Recipes
Our Recipes