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Chicken, chickpea and avocado salad
Chicken, chickpea and avocado salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Exciting summer salad recipe to kickstart your healthy eating journey.
Ingredients:
  • olive oil cooking spray
  • 700g chicken breast fillets, trimmed
  • 15.00 gm ground cumin
  • 400g can chickpeas, rinsed, drained
  • 1 medium avocado, halved, thinly sliced
  • 80g baby rocket leaves
  • 1 small red onion, halved, thinly sliced
  • 12 basil leaves, shredded
  • 42.00 gm lime juice
  • 1 garlic clove, crushed
Instructions:
  • Heat up your barbecue plate or chargrill on medium-high heat. Put the chicken in a glass dish, then spray both sides with oil. Sprinkle cumin all over and make sure it's coated. Season with salt. Cook each side for 4 to 5 minutes until nicely browned and fully cooked. Transfer the chicken to a plate, cover with foil, and let it rest for 5 minutes. Finally, slice the chicken into 1cm-thick pieces against the grain.
  • Combine the chickpeas, avocado, rocket, onion, basil, and chicken in a bowl. Season generously with pepper.
  • In a jug, blend fresh lime juice with minced garlic. Drizzle the mixture over the salad and gently toss to coat. Divide the dressed salad between plates and serve promptly.

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