Hive Top Chef! | Weekly Cooking Competition | Avocado WITH Baked Chicken Salad

Thanks to @qurator; this is a whole new level of food photography contest; not just a wonderful food post but with a specific ingredient and recipe as well! To find out more about this contest, check out HIVE TOP CHEF!

This week's Hive Top Chef Ingredient is Avocado.
And strangely, this fruit is what I've been posting about the last two weeks and also the one fruit that I've been extremely fascinated with since I realised how it looks like in this country.

Avocados as how I've seen before is always oval in shape and small because the ones we get back home is from Australia. And it cost about USD1.16 = VND27,000 = MYR4.99 each. Unknowingly to me, in Vietnam, avocados are easily available as it is grown in Da Lat, south of Saigon. With the pandemic this year, a lot of its locally produced fruits such as dragon fruits, oranges, guavas, watermelon, durian and avocados are over supplied. As such, the prices for these fruits are now half of what it used to be one year ago. One of the only benefits of this entire pandemic, I guess.

If you see the shape of the avocados, it's long and slim on the head and then slightly larger at the bottom. These are the more unique and exquisite avocados. I've been told that these genes of avocados have very small tiny seeds. But, it is more expensive than others. Normal avocados cost about VND25,000 p/kg but the better grade ones are VND 40,000 p/kg. Anyhow, this post is about sharing the best way to serve avocado and not its origin in Vietnam.

Since I've only known two ways to enjoy this fruit, I thought I'll share the best of both.

Ingredients
Green lettuce
Carrots - sliced
Seng Kuang - diced
Tomatoes - cut into quarter
Avocado - scooped out
Quarter chicken - baked
Salad dressing of your choice

Steps
The first step is the bake the chicken first. This step takes at least 35 minutes for the baking and 30 mins for the marination. Using salt and pepper to marinade the chicken. Once done, leave it aside for 30 mins. Heat up the oven at 190 degrees and allow the chicken to be baked for 35 minutes. Once it's cooked, leave it to cool for 10 minutes and then peel the flesh thinly for easy digestive.

For the salad, that's the easy part. Wash all the vegetables and placed everything on a salad plate including the avocados. Placed the chicken meat on the top and lastly the dressing of your choice.

And, the salad is ready to enjoy just the way I like it.

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