Healthy, fast and yum! Sometimes just a few clever bits from the larder and you can create a feast!
2 Chicken Breasts (skin off)
Extra Virgin Olive Oil
Grab those breasts and rub in a splash of the olive oil and a good teaspoon of Mexican seasoning – NOTE I am all for making everything yourself but sometimes on a Monday night you can cut yourself some slack! I use Peter Watsons Mexican Seasoning and it is fab!!
Chuck your chicken in a dish and in the oven for about 25 mins or until cooked through!
Wash your salad leaves and chop up your toms and cucumber and then chop up your avocado – easiest way is to use a knife to cut around the stone and twist to separate. You can then use a teaspoon to scoop chunks out of the skin and plop into your salad.
To make your salad dressing a simple rule is always 3 parts oil to 1 part vinegar – whether you are using olive oil with balsamic vinegar or red wine vinegar etc this rule usually fits the bill. You can then put in lemon or garlic or chilli to add some uuummpph!!
With the avocado, if it is ripe and creamy you can rough up the salad a bit together with the dressing and the avocado will add to the dressing.
Once your chicken is cooked slice and top on your salad and I like to drizzle a touch of Avocado Oil with lime juice to finish the dish off!!