Paleo Chicken, Avocado & Spinach Salad
By: Justina Elumeze
Published: Saturday, July 30, 2016 - 1:10pm

Ingredients




4 chicken breasts
1 red onion, chopped
2 cloves of garlic, minced
1 thumb size of ginger, grated
A dash of All-Purpose seasoning
A dash of dried mixed herbs
A dash of black pepper
A dash of medium curry powder
A sprinkling of cumin powder
A sprinkling of chilli flakes
A can of chickpeas, cooked
A whole avocado, sliced
3 tablespoons of extra virgin olive oil
3 large handfuls of spinach
Half a cucumber, chopped
Half a red onion, thinly sliced

Preparation

1 Start by seasoning the chicken with the chopped onion, garlic, ginger, all purpose, mixed herbs, black pepper, curry powder, cumin and chilli flakes. 2 Massage the seasonings well into the kitchen and set aside in the fridge for at least thirty minutes. 3 Pre-heat the oven to 180c. Add the oil to a frying pan and fry the chicken until browned. 4 Place the chicken in the oven and allow to cook for approximately thirty minutes. Keep the frying pan with its oils and juices aside. 5 In the mean time, fry up the seasoning left over from the chicken in the frying pan. You can fry more grated ginger and chopped onions and garlic for a few minutes as well if you wish. 6 Once done, set aside. 7 Place the remaining ingredients on a plate, slice the chicken breasts and add, along with the relish.

About

A delicious and healthy salad full of flavour and goodness - with a secret recipe - to keep you satisfied throughout the day during the hot summer season.