Chicken & Avocado Salad
Throw this chicken salad together for an easy lunch for the week, or a light dinner after a relaxing day at the beach!
Ingredients
- 1 avocado, diced
- 2 carrots
- 1 cup parsley
- 4 spring onions, thinly sliced
- 3 chicken breast fillets
- 1 orange, juiced
- 2 corn cobs
- 1 pinch pepper (to season)
- 2 tsp grainy mustard
- 2 cup brown rice
- 1/3 cup olive oil
- 1 pinch sea salt ground (to taste)
Method
- Combine olive oil, juice of 1 orange, mustard, salt and pepper in a jug.
- Cook brown rice following packet directions. Slice carrots and add to rice for last 8 minutes of cooking time. Drain.
- Preheat oven to 180°C. Heat a chargrill pan over medium-high heat until hot. Spray chicken breast fillets with olive oil spray. Cook on chargrill for 4 minutes each side. Transfer to a tray and place in oven for 10 minutes.
- Spray corn cobs with olive oil. Cook on chargrill for 8 minutes. Cool. Remove kernels by running a sharp knife down the length of the corn. Combine rice, carrot, corn, spring onions and parsley in a serving bowl. Slice chicken and arrange on top of salad with avocado. Pour over dressing.
