Lime and Jalapeño Chicken Salad

Serves 4

Prep Time 10 min

Cook Time 10 min


  • 3 large chicken breasts
  • 1 tablespoon vegetable stock powder
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon peppercorns
  • 1 medium brown onion, diced
  • 1 small carrot, diced
  • 1 stick celery, diced
  • 1 jalapeño, deseeded and diced
  • 4 tablespoons coriander, chopped
  • 100g (or approx. 7-10 wedges) Creative Gourmet Frozen Lime Wedges, defrosted
  • 4 Creative Gourmet Frozen Lime Wedges, defrosted (garnish)
  • 1/4 red onion, diced
  • 1/3 cups mayonaise
  • 1 tablespoon dijon mustard seed
  • 1 teaspoon cumin, ground
  • 2 avocados
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Thaw Creative Gourmet Frozen Lime Wedges according to pack instructions.
  2. In a large pot, pour enough water in to cover all 3 chicken breasts completely. Add the vegetable stock, bay leaves, thyme, peppercorns, onions, carrot and celery to the pot.
  3. Bring mixture to boil and immediately reduce heat and cover the pot with a lid but leave a gap for steam to escape.
  4. Simmer gently for 10 minutes and remove pot from heat and allow chicken to rest in mixture for 15 minutes.
  5. Place 100g limes in a citrus squeezer and juice the limes. Set the juice aside.
  6. Once the chicken has cooled, remove from stock pot. You can save the liquid for future use by storing liquid in the freezer once cooled.
  7. Place the chicken in a medium bowl and add the mayonaise, lime juice, dijon mustard seeds, cumin, salt and pepper.
  8. Mix all the ingredients together and with a fork, lightly tear the chicken breasts into smaller strips. Add the lime juice.
  9. Store the finished salad in the fridge to cool further until ready to serve.
  10. When ready to serve, cut the avocados in half and remove the pit. Spoon cooled mixture into the centre of the avocado.
  11. Garnish with coriander and serve with lime wedges..

Products Used In This Recipe