Warm Chicken Salad with Avocado

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INGREDIENTS:

• 250g chicken breast sliced into strips
• 1 tablespoon Moroccan spices blend
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil for cooking

Salad

• 1 avocado, halved and sliced
• 2 cups mixed salad leaves of choice
• 12–14 cherry tomatoes, halved
• 1/2 red bell pepper/capsicum, sliced
• 1/2 red onion, thinly sliced
• A handful of fresh parsley or coriander, roughly chopped

Dressing

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• 2 tablespoons lemon juice
• Generous pinch of salt and pepper
• 1/2 teaspoon honey

METHOD:

• Sprinkle the chicken slices with the Moroccan spices and salt and rub in with your hands.
• Heat olive oil in a large frying pan over medium-high heat. Once hot, add the chicken slices and cook for 4-5minutes on each side, until golden brown. Remove and rest for a few minutes.
• Prepare the salad ingredients and whisk together the salad dressing. Toss the salad (except for avocado) with the dressing and divide between two bowls. Top with a few slices of chicken each and sliced avocado.