Recipe for a yummy, quick and easy chicken, paprika and avocado salad – full of flavour!
3 free range chicken breasts
4 tsp paprika
olive oil, salt and pepper (from your pantry)
butter (from your pantry)
tin foil (from your pantry)
2 avocados – peel, de-stone and dice
1 red onion – slice finely
2 tbsp fresh parsley – copy coarsely
1 cucumber – slice
2 tomatoes – dice
2 tbsp red wine vinegar
2 tbsp olive oil (for the salad dressing, from your pantry)
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.
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.
Slice the chicken into thick strips.
To serve, divide the salad between the plates and top with the chicken slices. Scatter with the remaining parsley.
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