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Warm chicken and bocconcini salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
12 minutes
12 minutes
Total Time:
22 minutes
22 minutes
Healthy and allergen-friendly salad recipe.
Ingredients:
- 400g chicken breast
- 27.30 gm extra virgin olive oil
- 100g baby spinach leaves
- 220g tub baby bocconcini cheese, drained, halved
- 62.50 ml pine nuts, toasted
- 1 large avocado, sliced
- 40.00 ml balsamic vinegar
Instructions:
- Rub chicken with a hint of oil and generously season with salt and pepper. Sear on a hot chargrill pan for 5 to 6 minutes per side until golden and fully cooked. Rest on a plate for 5 minutes, then slice thinly before serving.
- Combine spinach, cheese, pine nuts, avocado, and chicken in a bowl. In a screw-top jar, combine vinegar, remaining oil, salt, and pepper. Secure the lid and shake vigorously to mix well.
- Drizzle the delicious dressing over the fresh salad and gently toss to combine before serving.
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