Grilled chicken, avocado and soft egg brunch salad
Warm sliced chicken breast, avocado and soft boiled eggs on peppery rocket with a lemon and mustard dressing.
- Time25 min
- LevelEasy
- Costabout £3.40 a head
Ingredients
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Method
- 1
Slice each chicken breast in half horizontally so you have four thinner pieces. Rub with the olive oil and paprika.
- 2
Heat a griddle or frying pan until hot. Cook the chicken for 4 to 5 minutes on each side until cooked through with no pink. Rest for 5 minutes, then slice.
9 min - 3
Boil the eggs for 6 minutes, cool in cold water, then peel and halve.
6 min - 4
Whisk the lemon juice with the extra virgin olive oil and black pepper.
- 5
Toss the rocket, tomatoes and cucumber with half the dressing and divide between plates.
- 6
Top with chicken, avocado and eggs, then spoon over the rest of the dressing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.