Chicken & Avocado Salad

Hello again!

Got another delicious quickie summer meal idea full of veggies, healthy fats, and proteins.

Enjoy this cool dish on a hot evening!

Pro Tip:

pre-cook some chicken on Sunday, for a quick grab through the week.

(I prefer legs over breast)

If you're taking your salad on-the-go to eat later, don't cut your avocado until it's time to eat!

I like to add cucumber to this recipe.

Chicken Ingredients

• 1 skinless chicken breast (or leg)

• 2 tsp olive oil  (1 for the salad)

• 1 heaped tsp smoked paprika

For the salad

• ½ small avocado diced

• 1 tsp red wine vinegar

• 1 tbsp flat-leaf parsley, roughly chopped (or cilantro)

• 1 medium tomato chopped

• half small red onion, thinly sliced

Method

• Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through. (If you don’t have a grill, use a hot skillet)

• Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.

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