Chicken and Avocado Salad
35 Minutes
〰️
35 Minutes 〰️
Serves 4
Ingredients
4 chicken breasts
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
Salt and pepper, to taste
2 avocados, sliced
2 heads of Romaine lettuce, chopped
1 can of chickpeas, drained and rinsed
2 handfuls of cherry tomatoes, chopped
A handful of flat-leaf parsley, chopped
4 soft-boiled eggs (cooked for 6 minutes and transferred to an ice bath)
1 small red onion, thinly sliced
150g bacon, diced
Balsamic Vinaigrette:
1/4 cup olive oil
2 tablespoons honey
3 tablespoons balsamic vinegar
Juice of 1 lemon
Salt and pepper, to taste
To Finish:
Chili flakes (optional)
Slices of fresh lemon
Method
Prepare the Chicken: Preheat your oven to 200°C (392°F). Season the chicken breasts with paprika, garlic powder, onion salt, salt, and pepper. Heat a grill pan over medium-high heat. Sear the chicken for 5 minutes on one side, then flip. Transfer the chicken to the oven and cook for an additional 10 minutes, or until fully cooked through. Let it rest for a few minutes before slicing.
Cook the Soft-Boiled Eggs: Bring a pot of water to a boil. Carefully lower the eggs into the water and cook for 6 minutes. Transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel and halve the eggs.
Prepare the Balsamic Vinaigrette: In a small bowl, whisk together olive oil, honey, balsamic vinegar, lemon juice, salt, and pepper until emulsified.
Cook the Bacon: In a pan over medium heat, cook the bacon until crispy. Remove from the pan and let it drain on paper towels. Once cooled, chop into bite-sized bits for topping the salad.
Assemble the Salad: In a large serving bowl, combine the chopped Romaine lettuce, sliced avocado, drained chickpeas, chopped cherry tomatoes, and chopped parsley. Add the sliced grilled chicken and soft-boiled eggs on top. Sprinkle with thinly sliced red onion and crispy bacon bits. Drizzle the balsamic vinaigrette over the salad and gently toss to combine.
Serve: Finish the salad with a sprinkle of chili flakes (if using) and slices of fresh lemon on the side. Serve immediately, for freshness an offer dressing on the side for people to add their own!
Notes
I like to serve this on a big platter for everyone to help themselves, it adds an element of interaction as people get to curate their own plate and dress their own salads.