Mediterranean Grilled Chicken with Summer Salad & Avocado
  • Prep time: 25 minutes
  • Calories: 480
Sometimes simple really is the best. Simply grilled chicken breast with oregano, coriander and paprika, paired with a bright summery salad and creamy avocado. Perfect for the nights you don't want to think too hard but still want to keep it healthy and delicious. Put your feet up and enjoy!
  • 2 of Chicken Breast
  • 12 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 12 Tsp of YPI Chicken Spice Mix

Cook Chicken:

Pat chicken dry with paper towel. Sprinkle chicken with spice mix, a little olive oil and a good pinch of salt and pepper. Heat oil in a frypan or grill 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:

Meanwhile, roughly tear lettuce leaves. Cut tomatoes in half and medium dice cucumber. Slice 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 Vinaigrette:

In a large salad bowl combine red wine vinegar, 2 Tbsp olive oil and chopped parsley (to taste). Mix well and season.

Combine Salad & Slice Chicken:

Add lettuce, tomato, olives, cucumber and avocado (use a spoon to gently scoop out diced avocado flesh) to the bowl with vinaigrette 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!