Chicken & avocado salad with chilli & lime aioli

This recipe screams summer and will thrill the tastebuds when accompanied with a glass of Tallis Dookie Hills Rose 2006. Serves 4. Ingredients 1/3 cup pepitas (pumpkin seeds) 1 tbs olive oil 3 (about 500g) single chicken breast fillets 150 grams mixed salad greens 2 avocados, halved and peeled, thinly sliced crossways

Chilli & lime aioli 2 egg yolks 1 small garlic clove 125ml (1/2 cup) olive oil 60ml (1/4 cup) chilli infused olive oil 1 tbs finely grated lime rind 2 tbs fresh lime juice

1.    Heat a large non-stick frying pan over medium-high heat. Add the pepitas and cook for 2-3 minutes or until toasted. Transfer to a bowl to cool. 2.    Heat the oil in the same pan. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. 3.    Meanwhile, to make the aioli: place egg yolks and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add combined oils in a thin, steady stream until mixture is thick and pale. Add lime rind and juice and process until well combined. Season with salt and pepper. 4.    Thinly slice chicken. Divide chicken, salad mix and avocado among serving plates. Drizzle with aioli and top with pepitas.