Shepard Avocado and Balsamic Chicken Salad 

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Looking for a quick healthy meal that will tantalise the tastebuds? Try this delicious salad featuring Shepard avocados.

Ingredients:

400 g skinless chicken breast fillets

1 spanish onion, sliced into wedges

1 clove garlic, crushed

1/4 cup Balsamic vinegar

1 Tbsp honey

1 Tbsp Dijon mustard*

1 bag of gourmet salad leaves

200 g grean beans, blanched

1 packet truss tomatoes, washed and sliced in half

1 Shepard avocado, medium, sliced

1/2 Tbsp toasted pine nuts

20 g parmesan cheese

Directions:

Heat a non-stick pan and spray with cooking spray. Add the chicken breasts and cook for 4-5 minutes on each side or until cooked through. Remove from pan.

Add the onion and garlic to the pan. Saute for 4 minutes or until onion is tender.

Whisk together the Balsamic vinegar, honey and dijon mustard.

Return chicken to the pan and pour the dressing over the chicken. Simmer for 1 minute.

Remove chicken from pan and slice. Toss with salad leaves, beans, tomatoes, Shepard avocado, pinenuts, onion and dressing. Sprinkle with shaved parmesan to serve. Season to taste.

Variations:

* If a gluten-free recipe is required, please check the ingredients of this product carefully to ensure it does not contain gluten.

Author:

The Harvest Company

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