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Grilled chicken, avocado and watercress salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try a delicious grilled chicken salad with creamy avocado and peppery watercress for a satisfying and nutritious lunch.
Ingredients:
  • 2 large (about 200g each) chicken breast fillets
  • 9.20 gm olive oil
  • 1 bunch watercress, sprigs picked
  • 1 small red onion, thinly sliced
  • 2 ripe avocados, halved, stone removed, peeled, thinly sliced lengthways
  • 125ml dressing
  • 30g pine nut
Instructions:
  • Preheat your barbecue or chargrill to medium-high heat. Gently coat chicken breasts with olive oil and season generously with salt and pepper. Grill for about 4 minutes on each side until beautifully golden and perfectly cooked. Place on a plate, cover with foil, and let it rest for 5 minutes. Slice the chicken thinly before serving.
  • In a large bowl, toss together watercress, onion, and half of the Paul Newman's Own Classic Dressing until combined. Arrange the mixture on serving plates. Top with chicken, avocado, and remaining dressing. Finish by sprinkling with pine nuts and serve immediately.

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