Zingy chicken and avocado buns

Name: Zingy chicken and avocado buns
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Waitrose Perfectly Ripe Large Avocado, flesh roughly chopped (about 150g prepared weight); 1 unwaxed lime, zest and juice; 2 tbsp mayonnaise; ½ tsp sea salt flakes; 2 salad onions, finely chopped; 1 fresh jalapeño chilli (or green chilli), deseeded and finely chopped; 1 handful coriander leaves, roughly chopped; 200 g cooked, shredded chicken; 4 brioche burger buns; 80 g pack watercress

Inspired by Venezuelan chicken and avocado salad, this is your new favourite warm-weather sandwich. Add a handful of tortilla chips on the side and eat all summer long.

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Serves4
CourseLunch
Prepare15 mins
Cook-
Total time15 mins

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1 Waitrose Perfectly Ripe Large Avocado, flesh roughly chopped (about 150g prepared weight)
1 unwaxed lime, zest and juice
2 tbsp mayonnaise
½ tsp sea salt flakes
2 salad onions, finely chopped
1 fresh jalapeño chilli (or green chilli), deseeded and finely chopped
1 handful coriander leaves, roughly chopped
200g cooked, shredded chicken
4 brioche burger buns
½ x 80g pack watercress

Put the chopped avocado in a large bowl. Roughly mash with the back of a fork, then stir in the lime zest and juice, mayonnaise and salt until combined. Add the salad onions, chilli and coriander, then mix in the chicken, until everything is well combined. Taste, adding more lime juice and salt as needed.
Halve the burger buns and lightly toast if liked. Pile the filling into the buns, then top each with a small handful of watercress. Tuck in straight away.

Cook’s tip

Jalapeño chillies

These mild green chillies are great sliced into rings to scatter over nachos or a hearty salad. You can also quick-pickle them in cider vinegar with a little honey and salt to serve in tacos or over avocado on toast.

Typical values per serving when made using specific products in recipe