• 2 (about 400g) single chicken breast fillets
  • 2 tbs sweet chilli sauce
  • 2 tbs fresh lime juice
  • 1 tbs honey
  • 1/2 tsp finely grated lime rind
  • 2 ripe avocados, halved, stones removed, peeled, coarsely chopped
  • 2 tbs sour cream
  • 2 tsp fresh lime juice, extra
  • Cut the chicken crossways into thin strips and place in a bowl. Add the sweet chilli sauce, lime juice, honey and lime rind. Stir until well combined. Cover and place in the fridge for 10 minutes to marinate. Thread the chicken onto skewers.
  • Place the avocado, sour cream and extra lime juice in the bowl of a food processor and process until smooth. Taste and season with salt and pepper.
  • Preheat a barbecue flat plate or chargrill on medium-high. Cook skewers for 2-3 minutes each side or until cooked through.
  • Transfer the avocado mixture into a piping bag fitted with a 1cm plain nozzle. Pipe evenly among 10 serving glasses. Serve with the chicken skewers for dipping.
  • Protein Dietary Fibre 10.00g 0.50g Fat Total Energy 10.00g 585kJ Fat Saturated Sodium 3.00g – Carbohydrate Total Cholesterol 3.50g – Carbohydrate Sugars –