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:
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.
In a medium heated frypan add the chicken and cook for around 3 minutes each side or until the chicken is cooked through.
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.
In a large bowl add the rest of the salad ingredients and 1 tbsp lemon juice. Mix well.
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.