Sunday, 14 February 2016
Warm chicken and avocado salad: a recipe
Full of protein, fibre and vitamins, this meal is as good for you as it is delicious.
Two chicken breasts
Peri peri seasoning
x1 400g tin of cannelini beans
8 Cherry tomatoes
Bunch of fresh coriander
x3 spring onions
Put a couple of handfuls of spinach into a large serving bowl. Add slices of avocado, and sliced spring onions. Meanwhile, heat a griddle pan and throw chopped pepper onto it. Leave for five minutes, then remove from the heat and add to the serving bowl.
Take the chicken breasts, olive oil and two teaspoons of peri peri seasoning and put into a plastic food bag. Using a rolling pin, flatten the chicken inside the bags. Place the chicken breasts onto the griddle and sear on both sides for five minutes on each side. Add the cherry tomatoes during the last three or so minutes to warm through. Leave the heat on but take the chicken out of the pan and slice on a board. Add the chicken to the serving bowl.
Add the cannelini beans (drained) to the griddle plan and stir around with the tomatoes until warmed through. Squeeze the juice of the lime, and tear coriander into the serving bowl. Drizzle in some olive oil and season. Add the beans and tomatoes and mix the whole lot together.
Variations: Try puy lentils or butter beans rather than cannelini beans. You could always serve it up with some griddled haloumi instead of the chicken breasts for vegetarians.