PREP TIME 5 minutes
COOK TIME 15 minutes
2 Nichols chicken breasts, skin off
2 tbsp Pukara olive oil
1 garlic clove, thinly sliced
1 brown onion, diced
1-2 tsp thyme
Old El Paso fajita spice mix
400g crushed tomatoes
For the Guacamole;
1 tbsp Pukara olive oil
Pinch of Tasman sea salt
Juice of 1 lime
Old El Paso blue corn and sea salt corn chips
Poach chicken breast in boiling water for 12-15 minutes. Once cooked, remove from boiling water and shred.
To make the sauce, add olive oil, garlic, onion and thyme to a saucepan over medium heat and sauté for 2-3 minutes. Add spice mix and crushed tomatoes, mix together and let simmer for 5 minutes. Add shredded chicken and combine.
To make the avocado puree, add avocado, pinch of salt, lime juice and spice mix to a blender or stick blender, and blitz until it forms a smooth puree consistency. Place into a piping bag.
To serve, pipe a dollop of avocado puree onto each chip. Top with chicken mixture and a leaf of coriander.