Grilled Chicken, Kale and Bean Salad with Avocado and Pepitas

Preheat BBQ (optional). Wash kale well to remove grit. Remove tough stalks and finely slice leaves. Remove root from spring onion and slice. Zest lemon. Halve avocado and remove seed. Use a spoon to scoop flesh out and cut into cubes. Drain and rinse beans.

Pat the chicken dry and season with salt, pepper, and olive oil. Heat a BBQ or a griddle pan over a medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked through. Remove and keep warm.

Measure 4 Tbsp of olive oil into a jar or small bowl. Add in lemon zest, juice, mustard and maple syrup. Place lid on jar and shake well to combine (or whisk if using a bowl). Taste and adjust seasoning with salt and pepper.

Add beans to a large bowl and season with salt and pepper. Add kale, avocado, spring onion, pepitas, dressing and half the parmesan. Mix together well (we suggest using your hands to toss together ingredients, breaking up some of the beans and avocado to create creaminess). Taste and add salt and pepper if required.

Slice chicken and divide between serving plates along with salad. Garnish with remaining parmesan. Enjoy!

Preheat BBQ (optional). Wash kale well to remove grit. Remove tough stalks and finely slice leaves. Remove root from spring onion and slice. Zest lemon. Halve avocado and remove seed. Use a spoon to scoop flesh out and cut into cubes. Drain and rinse beans.

Pat the chicken dry and season with salt, pepper, and olive oil. Heat a BBQ or a griddle pan over a medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked through. Remove and keep warm.

Measure 4-5Tbsp of olive oil into a jar or small bowl. Add in lemon zest, juice, mustard and maple syrup. Place lid on jar and shake well to combine (or whisk if using a bowl). Taste and adjust seasoning with salt and pepper.

Add beans to a large bowl and season with salt and pepper. Add kale, avocado, spring onion, pepitas, dressing and half the parmesan. Mix together well (we suggest using your hands to toss together ingredients, breaking up some of the beans and avocado to create creaminess). Taste and add salt and pepper if required.

Slice chicken and divide between serving plates along with salad. Garnish with remaining parmesan. Enjoy!

Preheat BBQ (optional). Wash kale well to remove grit. Remove tough stalks and finely slice leaves. Remove root from spring onion and slice. Zest lemon. Halve avocado and remove seed. Use a spoon to scoop flesh out and cut into cubes. Drain and rinse beans.

Pat the chicken dry and season with salt, pepper, and olive oil. Heat a BBQ or a griddle pan over a medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked through. Remove and keep warm.

Measure 3Tbsp of olive oil into a jar or small bowl. Add in lemon zest, juice, mustard and maple syrup. Place lid on jar and shake well to combine (or whisk if using a bowl). Taste and adjust seasoning with salt and pepper.

Add beans to a large bowl and season with salt and pepper. Add kale, avocado, spring onion, pepitas, dressing and half the parmesan. Mix together well (we suggest using your hands to toss together ingredients, breaking up some of the beans and avocado to create creaminess). Taste and add salt and pepper if required.

Slice chicken and divide between serving plates along with salad. Garnish with remaining parmesan. Enjoy!

Preheat BBQ (optional). Wash kale well to remove grit. Remove tough stalks and finely slice leaves. Remove root from spring onion and slice. Zest lemon. Halve avocado and remove seed. Use a spoon to scoop flesh out and cut into cubes. Drain and rinse beans.

Pat the chicken dry and season with salt, pepper, and olive oil. Heat a BBQ or a griddle pan over a medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked through. Remove and keep warm.

Measure 3Tbsp of olive oil into a jar or small bowl. Add in lemon zest, juice, mustard and maple syrup. Place lid on jar and shake well to combine (or whisk if using a bowl). Taste and adjust seasoning with salt and pepper.

Add beans to a large bowl and season with salt and pepper. Add kale, avocado, spring onion, pepitas, dressing and half the parmesan. Mix together well (we suggest using your hands to toss together ingredients, breaking up some of the beans and avocado to create creaminess). Taste and add salt and pepper if required.

Slice chicken and divide between serving plates along with salad. Garnish with remaining parmesan. Enjoy!

Preheat BBQ (optional). Wash kale well to remove grit. Remove tough stalks and finely slice leaves. Remove root from spring onion and slice. Zest lemon. Halve avocado and remove seed. Use a spoon to scoop flesh out and cut into cubes. Drain and rinse beans.

Pat the chicken dry and season with salt, pepper, and olive oil. Heat a BBQ or a griddle pan over a medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked through. Remove and keep warm.

Measure 3Tbsp of olive oil into a jar or small bowl. Add in lemon zest, juice, mustard and maple syrup. Place lid on jar and shake well to combine (or whisk if using a bowl). Taste and adjust seasoning with salt and pepper.

Add beans to a large bowl and season with salt and pepper. Add kale, avocado, spring onion, pepitas, dressing and half the parmesan. Mix together well (we suggest using your hands to toss together ingredients, breaking up some of the beans and avocado to create creaminess). Taste and add salt and pepper if required.

Slice chicken and divide between serving plates along with salad. Garnish with remaining parmesan. Enjoy!

Preheat BBQ (optional). Wash kale well to remove grit. Remove tough stalks and finely slice leaves. Remove root from spring onion and slice. Zest lemon. Halve avocado and remove seed. Use a spoon to scoop flesh out and cut into cubes. Drain and rinse beans.

Pat the chicken dry and season with salt, pepper, and olive oil. Heat a BBQ or a griddle pan over a medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked through. Remove and keep warm.

Measure 3Tbsp of olive oil into a jar or small bowl. Add in lemon zest, juice, mustard and maple syrup. Place lid on jar and shake well to combine (or whisk if using a bowl). Taste and adjust seasoning with salt and pepper.

Add beans to a large bowl and season with salt and pepper. Add kale, avocado, spring onion, pepitas, dressing and half the parmesan. Mix together well (we suggest using your hands to toss together ingredients, breaking up some of the beans and avocado to create creaminess). Taste and add salt and pepper if required.

Slice chicken and divide between serving plates along with salad. Garnish with remaining parmesan. Enjoy!