Smoky paprika chicken and avocado salad
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 27g
–Saturated fat 5g
Dietary fibre 6g
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