Chicken Avocado Salad with Sweet Potato Chips

Dinner

Ingredients

1 chicken fillet

0.5 red bell pepper

0.5 avocado

4 cherry tomatoes

1 whole egg

1 handful mixed leaves

0.5 red onion

1 tsp paprika

0.5 lemon juice

2 medium sweet potatoes

1 tbsp olive oil

1 tsp paprika

Directions

For the Sweet Potato Chips:
1. Pre-heat the oven to 180°C (fan 160°C/gas mark 4).
2. Peel and cut potato into thin and long strips.
3. In a large bowl toss them roughly in olive oil with paprika.
4. Lay the chips on a roasting dish and cook for 20 – 25 mins tossing every 5 minutes.

For the salad:
1. You can either boil the chicken in a saucepan or for flavour with spice of your choice (cajun, paprika, chilli etc) over the raw chicken and bake in the oven until cooked through (approx 20 mins).
2. Boil egg for 7 mins – remove and allow to cool.
2. In the meantime prepare the salad by finely chopping your onions, peppers, tomatoes and avocado.
3. Mix all ingredients in salad bowl with spices if required.
4. Once chicken is cooked remove from oven – cut into cubes and add to the salad.
5. Squeeze lemon juice over the bowl of salad.

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