Chicken and avocado salad with basil and parmesan dressing - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chicken and avocado salad with basil and parmesan dressing By You Magazine - March 7, 2021 You can bulk up this fabulous spring salad with other veggies, such as blanched broccoli florets or sliced cucumber. It also demonstrates the best way to cook a chicken breast to keep it nice and juicy – seared in a hot pan and then finished in a low oven. Skin-on chicken breasts make all the difference. Maja Smend SERVES 2 PREPARE 10 MINUTES COOK 35 MINUTES 2 large skin-on chicken breasts (about 200g each) 2 tbsp olive oil Juice of 1⁄2 lemon 1⁄4 tsp sweet smoked paprika 1 garlic clove, crushed 2 tbsp pumpkin seeds 2 little gem lettuces, leaves separated 1 avocado, sliced BASIL AND PARMESAN DRESSING 4 tbsp Greek strained yogurt Zest of 1⁄2 lemon 15 basil leaves, plus extra leaves to serve 10g finely grated parmesan, plus extra shavings to serve Preheat the oven to 150C/130C fan/gas 2. Place the chicken breasts in a resealable food bag with the oil, lemon juice, paprika and garlic. Season with salt and pepper then massage the marinade into the chicken. Set aside for at least 15 minutes, or up to 12 hours. Meanwhile, place the pumpkin seeds on a small baking tray and roast for 15 minutes until turning golden and starting to pop. Set aside until ready to serve. Heat a medium, ovenproof frying pan over a medium-high heat. When hot, add the chicken breasts to the pan, skin-side down, and fry for 5 minutes, pressing them down from time to time to help brown the skin evenly all over. Turn and fry on the flesh side for 2 minutes, then transfer the pan to the oven for 12 minutes. Remove the chicken from the pan and leave to rest for 10 minutes on a chopping board. Meanwhile, make the dressing by whizzing 2 tbsp yogurt, the lemon zest, basil and parmesan with a pinch of salt and pepper in a small blender or food processor until smooth. Stir in the remaining 2 tbsp yogurt. Arrange the lettuce and avocado on plates. Slice the chicken and arrange over the top, spooning over any cooking juices from the frying pan (warm them through if needed). Spoon over the basil and parmesan dressing and scatter with the roasted pumpkin seeds, parmesan shavings and extra basil leaves to serve. TIP Zest the lemon into the blender or food processor before you squeeze out the juice to use in the chicken marinade. Recipes: Eleanor Maidment. Food styling: Sunil Vijayakar. Styling: Lydia Mcpherson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved