Recipe

Chicken Paprika & Avo Salad

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Chicken Paprika & Avo Salad

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




Ingredients to serve 2

  • 3 x free range chicken breasts
  • 2 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
  • 1 x avocadoes – peel, de-stone and dice
  • 1/2 x red onion – slice finely
  • 1 tbsp x fresh parsley – copy coarsely
  • 1/2 x cucumber – slice
  • 1 x tomatoes – dice
  • 1 tbsp x red wine vinegar
  • 1 tbsp x olive oil (for the salad dressing, from your pantry)

Ingredients to serve 4

  • 3 x free range chicken breasts
  • 4 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
  • 2 x avocadoes – peel, de-stone and dice
  • 1 x red onion – slice finely
  • 2 tbsp x fresh parsley – copy coarsely
  • 1 x cucumber – slice
  • 2 x tomatoes – dice
  • 2 tbsp x red wine vinegar
  • 2 tbsp x olive oil (for the salad dressing, from your pantry)

Method

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, divide the salad between the plates and top with the chicken slices. Scatter with the remaining parsley.