Paleo Chicken, Avocado & Spinach Salad
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
Start by seasoning the chicken with the chopped onion, garlic, ginger, all purpose, mixed herbs, black pepper, curry powder, cumin and chilli flakes.
Massage the seasonings well into the kitchen and set aside in the fridge for at least thirty minutes.
Pre-heat the oven to 180c. Add the oil to a frying pan and fry the chicken until browned.
Place the chicken in the oven and allow to cook for approximately thirty minutes. Keep the frying pan with its oils and juices aside.
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.
Once done, set aside.
Place the remaining ingredients on a plate, slice the chicken breasts and add, along with the relish.