Warm Peppered Chicken Salad

• 120g chicken breast
• 1 tsp olive oil (or oil spray)
• 4 cups mixed salad leaves (include mixed lettuce, baby spinach, rocket, endive etc)
• ½ medium avocado cut into 1cm chunks
• 2 shallots finely chopped
• 2 x 60g eggs (boiled and peeled)
• 1 tomato chopped into 8 pieces
• 2 small radishes thinly sliced
• ½ small cucumber sliced
• 2 tbsp BB Feel Good Dressing
• 1 tbsp parsley to garnish

Method:

In a small saucepan boil some water for the eggs and cook eggs as desired.

Cut the chicken breast crossways into thin slices.  Heat the olive oil in a large fry pan and cook chicken for 5-8 mins or until lightly browned.

Divide lettuce into 2 bowls. 

Add half of the avocado, tomato, capsicum, cucumber, radishes and shallots to each bowl.   

Remove chicken from heat.  Sprinkle peppered salt over chicken just before removing from the heat.  After a minute add to salad bowls. 

Cut eggs in half and place on top of chicken. 

Garnish with parsley and serve. 

Suitable for Hop, Skip and Jump. Skip and Jump can add ¾ cup pasta, basmati rice or low carb vegetables - refer to the BB User Guide.