Smoky paprika chicken and avocado salad
Nutrition Info.(per serve)
- ½ cup buckwheat (or use brown rice or quinoa)
- 250g skinless chicken breast
- 1 small red onion, sliced
- 1 teaspoon smoked paprika spray oil
- 2 cups cherry tomatoes
- ½ avocado, sliced
- 2 cups mixed salad leaves
- 1 tablespoon pumpkin seeds, toasted, to garnish
- 2 teaspoons sesame oil
- ½ teaspoon smoked paprika
- 2 cherry tomatoes
- 2 tablespoons lemon juice
Total fat 27g
Saturated fat 5g
Dietary fibre 6g
1 Cook buckwheat following packet instructions. Set aside and cool (this can be done ahead).
2 Preheat oven to 200°C. Line a baking tray with paper and place chicken breast and red onion on it. Rub chicken with paprika and spray with oil. Roast in the oven for 15-20 minutes, until just cooked through. When cooked, remove from oven and, when cool enough to handle, slice.
3 Meanwhile, in a bowl, combine cherry tomatoes, avocado, lettuce and cooled buckwheat. In a food processor, blitz dressing ingredients until smooth, adding a little water if needed. Season.
4 Serve salad with chicken on top, garnished with pumpkin seeds. Spoon dressing over.
Make it low FODMAP: Choose brown rice or quinoa, swap red onion for spring onion (green tips only) and limit avocado to ¼.
Make it vegan: Substitute Sunfed chicken-free chicken and cook as directed.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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