Ingredients
| 2 chicken breasts | |
| 1 litre chicken stock or water for poaching | |
| 1 corn cob | |
| 1⁄4 cabbage, very thinly sliced | |
| 2 tablespoons pickled jalapeño | |
| 1 avocado, cubed | |
| 1⁄4 cup Alderson’s spicy nut pesto | |
| 2 tablespoons lime juice | |
| 2 tablespoons extra virgin olive oil | |
| tortilla chips for serving |
Instructions
| 1. | Poach the chicken in chicken stock for 10-15 minutes (depending on size), remove then allow to cool before shredding. |
| 2. | Cook the corn in the chicken stock for a few minutes until tender, then remove from the cob and cool. |
| 3. | Put the chicken, corn, cabbage, jalapeño and avocado in a bowl. |
| 4. | Combine the spicy nut pesto with the lime juice and olive oil and season to taste. |
| 5. | Dress the chicken bowl ingredients, add the tortilla chips at the last moment, toss and serve. |
Recipes & food styling Ginny Grant; Photography & styling Greta van der Star
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