Chicken Fajita Salad

INGREDIENTS:

  • 2 chicken breasts cut into strips

  • 1 tbsp olive oil

  • 1 tsp smoked paprika

  • 1/2 tsp ground coriander

  • 1/2 tsp cumin

  • 1/4 tsp onion powder

  • 1/4 tsp garlic powder

  • Salt and pepper

  • Lettuce, enough for 4 people

  • 250g cherry tomatoes, halved

  • 1 1/2 cups diced cucumber

  • 1 cup corn

  • 1 avocado

  • 1 tbsp finely red onion

  • 2 tbsp lemon juice

  • Coconut yoghurt and coriander to serve (or greek yoghurt)

METHOD:

  1. In a bowl, add the chicken, paprika, coriander, cumin, olive oil, onion powder, garlic powder and a good pinch of salt and pepper. Coat the chicken and set aside. You can do this overnight to deepen the flavour if you have the time.

  2. In a medium heated frypan add the chicken and cook for around 3 minutes each side or until the chicken is cooked through.

  3. While this cooks add the avocado into a bowl and mash with a fork. Season with salt and pepper and 1 tbsp lemon juice. Set aside.

  4. In a large bowl add the rest of the salad ingredients and 1 tbsp lemon juice. Mix well.

  5. Serve the salad between 4 bowls. Top with chicken, the smashed avocado, coriander and a drizzle of yoghurt.

GF + DF - serves 4

Great for lunches. Keep salad separate and undresses until ready to eat.