Thursday 28 February 2013

Spicy chicken salad with avocado

chicken salad
About 100 gram of skinless chicken(chicken filet)
One avocado
60 grams of your favourites pasta
Mixed salad
Some mini tomatoes
1,5 tbsp oil
Enough cayenne pepper to cover all of the chicken
Salt and pepper to taste

Slice your chicken into strips about 1 cm wide and 4 to 5 cm long. Put them in an ovenproof dish and cover with the oil and cayenne pepper, mix & make sure every part of the chicken is covered.
Put the dish in an oven( 160 degrees Celsius ) for about 20 min, after the 20 min check if the chicken is done by slicing open the biggest piece and checking for pinkness inside.
When done take out of the oven and let it cool.
Cook your pasta according to the packaging, I like to keep mine a bit chewy if I'm putting it in a salad. Rinse with cold water and let it cool down as well.
When the chicken is cooled enough slice it into 1 by 1 cm pieces. Do a little taste test and add salt and pepper to taste.
Grab your plate or serving dish and toss some mixed salad on there, add the pasta and slice the mini tomatoes in half and add them as we'll. Get your avocado slice it in half take out the seed and take of the skin, cut into 1 by 1 cm pieces and add to your plate.
lastly add the chicken.

I like to sprinkle over a bit off balsamic  vinegar dressing but you can experiment with any dressing you like.

The cool taste of the avocado goes perfectly with the spicy chicken.

I have been experimenting with lots of different salads lately. Do you have a favourite salad? Let me know in the comment, on Facebook or twitter.

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