Chicken parm with avocado cos lettuce salad

Jacqueline Alwill

Brown Paper Nutrition

What’s your favourite pub meal? Chicken parm wins for most! Grab my recipe for a healthier take on the chicken parm served up with a delicious Avocado and cos lettuce salad with an avocado dressing full of healthy fats, fibre, and the perfect complement to the chicken and seasoned wedges too.

CHICKEN PARM WITH AVOCADO COS LETTUCE SALAD 

Serves 4

Prep and cook time: 1 hour

Gluten free 

 

3 large (approx 850g) free range chicken breasts, fat trimmed 

150g mozzarella, sliced or grated

⅓ cup tomato passata 

⅓ cup grated parmesan 

Extra virgin olive oil

 

Seasoned potato wedges:

600g medium white potatoes, sliced into 2cm thick wedges 

2 tsp smoky paprika 

1 tsp garlic powder 

1 tsp dried oregano 

2 tbsp extra virgin olive oil  

 

Salad:

2 medium Hass Avocado 

1 cos lettuce 

2 medium (160g) Lebanese cucumbers 

 

Dressing:

1 medium Hass Avocado 

3 tbsp natural yoghurt 

½ clove garlic, crushed 

1 tbsp lemon juice 

2 tbsp finely chopped basil leaves 

¼ cup water 

Sea salt and black pepper 

 

For the potatoes:

Heat oven to 200C (fan forced) and line a large baking tray with greaseproof paper. Add potatoes to the tray, drizzle with extra virgin olive oil. Mix together the spice blend in a bowl, then sprinkle over the potatoes, season with salt and toss to coat well. Bake in oven for 35-40 minutes. 

 

For the chicken:

Make a 1cm incision down the middle of the underside of the chicken breast. Fill the mozzarella, then pin the breast together tightly using toothpicks (about 4 along the underside of the breast). Place in a lined baking dish, drizzle with some extra virgin olive oil, season with salt and bake for 15 minutes. (This is about half-way through the potatoes cooking time). Bring it out of the oven, pour tomato passata over each breast, sprinkle with the parmesan cheese and place back in the oven to bake for a further 10 minutes. Once cooked, cover with foil and set aside to rest for 10 minutes.

 

For the Avocado Dressing:

Combine the Hass Avocado with all the ingredients for the dressing in a blender and blitz until smooth. Add extra water if needed to make it loose consistency as desired. 

 

For the salad:

Pull the lettuce leaves from the lettuce heart. Slice the cucumbers in long batons. Arrange the lettuce and cucumber around a serving platter. Slice the Hass Avocados in eighths and arrange around the serving platter. Drizzle with Avocado Dressing and give it all a really good grind of black pepper. 

 

To serve:

Slice the chicken approximately 1cm thick. Divide Avocado Cos Lettuce Salad between serving bowls, add potatoes and finish with the chicken breast.