2 BFM chicken breast fillets
1 bag rocket
1 large red capsicum
1 small red onion
1/3 cup fresh passionfruit pulp
2 tbsp extra virgin olive oil
1 small fresh red chilli, thinly sliced
1 large avocado
Preheat your grill-pan and panfry chicken breasts on medium heat for 5-10minutes per side (or until cooked through). Combine the passionfruit pulp, oil and chilli in a small bowl.Slice the mango cheeks and use a glass to separate the flesh from the skin and then cut into thin slices. In a bowl, layer the salad ingredients (rocket leaves, mango, capsicum, avocado and red onion) to create a bed for the thinly sliced chicken breast and then drizzle over the dressing. Season with salt & pepper to your liking.
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below