Solo: Chicken Paprika & Avo Salad

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Solo: Chicken Paprika & Avo Salad

Yummy, quick and easy chicken salad - full of flavour!

Ingredients to serve 1

  • 2 x free range chicken breasts
  • 1 tsp x paprika
  • . x olive oil, salt and pepper (from your pantry)
  • . x butter (from your pantry)
  • . x tin foil (from your pantry)
  • . x AVO SALAD
  • ½ x avocado – peel, de-stone and dice
  • ¼ x red onion – slice finely
  • ½ tbsp x fresh parsley – copy coarsely
  • ¼ x cucumber – slice
  • ½ x tomato – dice
  • ½ tbsp x red wine vinegar
  • ½ tbsp x olive oil (for the salad dressing, from your pantry)


Step 1

Rub the chicken all over with olive oil and paprika. Place a frying pan on medium to high heat. When hot, add the chicken breasts to the pan. They should sizzle (if the pan is hot enough). Cook for 5 to 7 minutes each side (turning only once) until lightly charred and cooked through. Then add a knob of butter. Spoon the melted butter over the chicken for a few seconds. Transfer the chicken to a plate, cover in tin foil and set aside to rest.

Step 2

Mix the oil and vinegar in a small bowl/cup. Toss all the salad ingredients together in a salad bowl: avocado, red onion, HALF the parsley (reserve the other half for the garnish), cucumber and tomatoes. Season with salt and pepper and pour on the oil and vinegar mixture.

Step 3

Slice the chicken into thick strips.

Step 4

To serve, place the salad on the plate and top with the chicken slices. Scatter with the remaining parsley.