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
Step 1 Poach chicken breast in boiling water for 12-15 minutes. Once cooked, remove from boiling water and shred.
Step 2 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.
Step 3 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.