Spicy Paprika Chicken Salad
Spring has Sprung!
Spring has sprung and it’s time to start getting into the salads now that the weather is starting to warm up. This recipe makes for a nice light dinner or a satisfying lunch.
500g of Chicken Tenderloins
¼ Tsp chilli
1 tbsp Olive Oil
½ tsp Garlic Salt
1 Ear of corn
1 can of no added salt 3 bean mix, washed and drained
1 avocado, diced
1 punnet of cherry tomatoes, halved
1 head of lettuce (I used oak leaf)
1 lemon, juiced
1 tbps Olive Oil
Pinch of salt
1/ Place paprika, chilli, garlic salt and olive oil into a medium size mixing bowl. Stir together. Add chicken tenderloins and mix until evenly coated.
2/ Heat grill pan (or BBQ grill) to medium high heat. Add chicken pieces and cook for 4-5 minutes on each side or until cooked through.
3/ Meanwhile boil corn. Once cooked through cut kernels off cob.
4/ Pull leaves off lettuce, wash, drain and pat dry with paper towel. Evenly distribute between bowls. Add cherry tomatoes, beans, avocado, corn and chicken.
5/ Whisk the dressing ingredients together with a forked and drizzle over the salad bowls.
Whoosh Crew 🙂