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Lilydale grilled chicken thighs with warm potato and avocado salad

Serves: 4-6

Preparation time: 20 minutes

Cooking time: 8 minutes

Ingredients:

  • 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

Method

  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.
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Our Recipes
Our Recipes