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.