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We recently posted a recipe from Michelin Star Chef Guillaume of Restaurant 1131 located at Abbaye de la Bussiere.  It proved hugely popular so we decided to start a regular offering of “secret” recipes from innovative chefs.

Today we would like to introduce you to Anneli Faiers who lives in Gascony and is the manager and at the medieval village (and VERY unique wedding/special event venue) Castelnau des Fieumarcon located in the Midi Pyrenees. In addition this talented lady is a professional events caterer and a wedding plannerAnneli is inspired by the culture and cuisine of the region as well as the amazing local ingredients as evidenced in this delicious recipe which she is sharing today:


Layered Chicken & Avocado Salad with Lime & Coriander (Serves 2)

  • 2 chicken breasts
  • 1 chicken stock cube (optional)
  • 1 egg yolk
  • 1 tsp dijon mustard
  • 125 ml groundnut oil
  • 1 carrot, peeled and grated
  • 2 giant (or 5 small) radish grated
  • juice of 1 lime
  • 1/2 tsp chilli paste (or more if you like!)
  • 2 tbsp olive oil
  • 1 1/2 avocados, flesh scooped and squished
  • juice of 1/2 a lime
  • bunch of coriander, chopped
  • 2 handfuls of mache/lambs lettuce

Start by poaching your chicken breasts. Bring enough water to cover them to boil in a saucepan, add your chicken stock cube if using and place the breasts in the pan and poach for 20 minutes. Then remove and set aside to cool down. Break them up a bit to speed up the cooling if you like. Next, make the mayonnaise. Place the egg yolk in a bowl, add the mustard, and season well with salt and pepper. Whisk these together and then slowly drizzle in the oil, whisking continuously until you achieve a lovely yellow, thick mayonnaise. Adjust seasoning and set aside. Next prepare the grated carrot and radish. In a small bowl, place the juice of the lime with the chili paste and olive oil, season and whisk up to make a spicy dressing. In another small bowl, scoop out the flesh from 1 & 1/2 avocados and fork it to squish. Squeeze in the juice of 1/2 a lime, season, and stir in the chopped coriander. Set aside. In yet another bowl, dress your mache lettuce with 2 tbsp of your chili lime dressing. Pour the rest of the dressing into your grated carrot & radish and mix. Season. Finally, when your chicken has cooled, shred with a fork and stir into your mayonnaise. You are now ready to start layering. Begin with a layer of the lettuce. Top with all of the grated carrot & radish. Then the chicken mayonnaise. Then the avocado. And then the last of the mache lettuce. Finally, slice the leftover 1/2 an avocado into slices and garnish the top. Remove the rings carefully and serve. For more images of the preparation click here.  Bon Appétit for this deliciously healthy Spring meal.  Share with your foodie friends!