Monday, November 30, 2009
This is one of my favourite lunches. The original recipe came from Band Camp and I have adapted it to suit.
1/2 to 1 Shallot chopped finely
Portion of chicken breast
1/4 - 1/2 an avocado diced
1 tablespoon of dried cous cous
Whole egg mayo (I use Neil Perry's fresh mayo from the fruit and veg section of Woolies)
Salt and pepper
Place cous cous in a container and add 1.5 tablespoons of water (if you want more just add 1.5 times water to the portion of cous cous)
Boil chicken breast in water. Add any herbs that you like (I generally use dill and a couple of bay leaves). Boil until cooked through. I know this probably sound gross, but it is great. The chicken stays moist and tender and it helps to get rid of some of the fat. I also keep the water to use in soups.
Once chicken is cooked through dice into small pieces.
Finely chop the shallots and avocado and place in your serving bowl along with the cous cous.
Add mayo a little bit at a time until you get a nice salad consistency.
Season to taste.