Hunger buster chicken avocado pita

Jacqueline Alwill

Brown Paper Nutrition

Say NO to boring lunches, grab some @australianavocados, chicken, herbs, mayo, pickled cabbage and pita and make this to satisfy all your lunch time cravings.

CHICKEN AVOCADO PITA 

Serves 4

Prep and cook time: 20 minutes

2 medium Hass Avocados

1 raw chicken breast* or 3 cups cooked chicken breast, diced

2-3 tbsp good quality egg mayonnaise 

1 tbsp finely chopped dill 

1 tbsp finely chopped basil 

1 tbsp finely chopped parsley 

2 Asian shallots, white part only, finely sliced 

4 Pita Bread 

Sea salt and black pepper

 

Pickled red cabbage:

2 cups finely sliced red cabbage 

⅓ cup apple cider vinegar 

 

To make the Avocado Chicken mix:

Poach the chicken breast for approximately 1 hour. Cool and then cut into 1cm cubes. Add to a bowl with mayonnaise, dill, basil, parsley, shallot, sea salt and pepper and toss well to coat the chicken breast. When ready to serve, cut the Hass Avocados into 1cm cubes and gently toss through the chicken mix.

 

To make the pickled cabbage:

Add apple cider vinegar, ⅓ cup boiling water and a good pinch of sea salt to a heat proof, airtight container. Add the sliced red cabbage and press under the liquid. Leave to pickled for at least 15 minutes but preferably overnight (refrigerated). 

 

To make the pita:

Fill each side of the pita with about 2 tbsp pickled cabbage, followed by even amounts of the Avocado Chicken Mix and enjoy immediately.