Chicken & Avocado Bistro Salad

(Serves 2)

  • 2 chicken breasts
  • Salad bag (get already prepared salad or get spinach, watercress and chopped beetroot)
  • Handful of fresh coriander (chopped)
  • 1 spring onion (chopped)
  • 5 cherry tomatoes (sliced in half)
  • 1 avocado (cut into cubes)
  • 1 tsp. olive oil
  • Pinch of salt and black pepper
  • 1 tsp. chicken seasoning

Dressing

  • 1 tsp. balsamic vinegar
  • ½ lime juice
  • 1 tbsp. extra virgin olive oil
  • ½ tsp. oregano
  • Pinch of coarse black pepper
  • ½ tsp. agave nectar or manuka honey
  1. Mix the salt, pepper, olive oil and chicken seasoning in a small bowl, and baste the chicken with it. Set aside in the fridge for about an hour so the chicken absorbs the seasoning.
  2. Bake the chicken in the oven for about 30-45 mins or until cooked
  3. Mix all the ingredients in a bowl or jar with a cover, shake well and set aside
  4. Place the salad, spring onions, cherry tomatoes and coriander in salad bowl, add the dressing and toss together until salad is properly coated with dressing.
  5. Dish the salad onto plates, add the chicken and top with avocado.

Huge salad and very filling. Enjoy!

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