4 x 120g chicken breast, skin and bones removed (females)
4 x 220g chicken breast, skin and bones removed (males)
1 tablespoon dried basil
1 tablespoon paprika
1 teaspoon dried garlic powder
2 teaspoons cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon dried thyme
1 cup baby rocket
1 cup watercress
1 punnet cherry tomatoes, halved
2 shallots, thinly sliced
100g snow peas, blanched and halved
100g button mushrooms, thinly sliced
1 avocado, stone removed, cubed
French or Italian dressing (see recipes)
- Mix all ingredients for Cajun seasoning in a small bowl until combined. Rub the seasoning over each of the pieces of chicken breast until well coated.
- Cook chicken in a large lightly oiled frying pan until cooked through. Slice the chicken into 1-2 cm thick slices and serve over the avocado salad.
TO MAKE SALAD
- Combine all ingredients in a large bowl and toss. Top with 1 tablespoon of French or Italian dressing.
Tip: Avocado has a high fat content but most of its fats are actually beneficial to the body. It is particularly high in omega-6 fats that stabilise blood sugar levels and keep hunger at bay.
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