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Zingy chicken and avocado buns

Zingy chicken and avocado buns

Inspired by Venezuelan chicken and avocado salad, this is your new favourite warm-weather sandwich. Add a handful of tortilla chips on the side and eat all summer long.

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  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Ingredients

  • 1 Waitrose Perfectly Ripe Large Avocado, flesh roughly chopped (about 150g prepared weight)
  • 1 unwaxed lime, zest and juice
  • 2 tbsp mayonnaise
  • ½ tsp sea salt flakes
  • 2 salad onions, finely chopped
  • 1 fresh jalapeño chilli (or green chilli), deseeded and finely chopped
  • 1 handful/s coriander leaves, roughly chopped
  • 200g cooked, shredded chicken
  • 4 brioche burger buns
  • ½ x 80g pack watercress

Method

  1. Put the chopped avocado in a large bowl. Roughly mash with the back of a fork, then stir in the lime zest and juice, mayonnaise and salt until combined. Add the salad onions, chilli and coriander, then mix in the chicken, until everything is well combined. Taste, adding more lime juice and salt as needed.

  2. Halve the burger buns and lightly toast if liked. Pile the filling into the buns, then top each with a small handful of watercress. Tuck in straight away.

Cook’s tip

Jalapeño chillies

These mild green chillies are great sliced into rings to scatter over nachos or a hearty salad. You can also quick-pickle them in cider vinegar with a little honey and salt to serve in tacos or over avocado on toast.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,553kJ/ 372kcals

Fat

20g

Saturated Fat

3.7g

Carbohydrates

27.1g

Sugars

4.2g

Fibre

3.8g

Protein

20g

Salt

1.2g

Rating details

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