Mediterranean Grilled Chicken Salad with Summer Salad & Avocado
- Prep time: 20 minutes
- Calories: 480
- 2 of Chicken Breast
- 1⁄2 of Baby Cos Lettuce
- 50 g of Kalamata Olives (pitted)
- 120 g of Cherry Tomatoes
- 1 of Avocado (small)
- 40 g of Fetta Cheese
- 1 of Lebanese Cucumber
- 1 Small Bunch of Flatleaf Parsley
- 1 Tbsp of Red Wine Vinegar
- 1 1⁄2 Tsp of YPI Chicken Spice Mix
Cook Chicken:Pat chicken dry on paper towel. Sprinkle chicken with spice mix, a little olive oil and season with salt and pepper. Heat a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.
Prepare Salad Ingredients:Roughly tear lettuce leaves. Cut tomatoes in half and medium dice cucumber. Cut olives in half. Pick parsley leaves (discarding stems) and roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin.
Make Viniagrette:In a large salad bowl combine red wine vinegar, 2 TBS olive oil and chopped parsley (to taste). Mix well and season.
Combine Salad & Slice Chicken:Add lettuce, tomato, olives, cucumber, avocado (use a spoon to gently scoop out diced avocado flesh) to the bowl with viniagrette and toss well to combine. Slice chicken to your liking.
You Plate It:Add fetta to salad, crumbling as you add, and divide between plates. Top with sliced chicken and any remaining parsley. Enjoy!