Looking for a quick and simple salad recipe without compromising on taste? Laura Lombardozzi's very own recipe for a Gut-Lovin' Guac Salad with Mexican Spiced Chicken is just the Summer salad recipe you've been searching for.
You will need:
Juice of half a lemon
1 tin of chickpeas, drained
2 handfuls of baby spinach
¼ red onion
Small handful of fresh coriander or mint
2 garlic cloves
1 tbsp extra virgin olive oil
2 chicken breast fillets
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried basil
salt, pepper and cayenne pepper to flavour
Coconut oil for cooking
Cook extra chicken to add to a salad for lunch tomorrow.
Mash avocado with lemon juice and olive oil in a large bowl. Add chickpeas.
Dice onion, garlic and tomato and roughly chop spinach and coriander. Add to bowl, mix well and season with salt, pepper and cayenne pepper to taste. Set aside.
Mix dry spices and herbs with some salt, pepper and cayenne pepper in a small bowl.
Cut chicken breasts in half so that they are roughly all the same size.
Heat 1 tsp of coconut oil in a pan and cook chicken. When chicken is almost ready, coat it in the dried spice mixture.
Serve a large portion of salad with a piece of chicken and squeeze extra lemon juice over the top.