Warm chicken and bocconcini salad
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How to make Warm chicken and bocconcini salad
Yield = 4Prep time: 0:10
Cook time: 0:12
Total time: 0:22
Ingredients
- 2 (400g) chicken breast fillets
- 1 1/2 tablespoons extra virgin olive oil
- 100g baby spinach leaves
- 220g tub baby bocconcini cheese, drained, halved
- 1/4 cup pine nuts, toasted
- 1 large avocado, sliced
- 2 tablespoons balsamic vinegar
Method
- Step 1 Drizzle chicken with 2 teaspoons oil. Season with salt and pepper. Heat a chargrill pan over medium-high heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Thinly slice chicken.
- Step 2 Place spinach, cheese, pine nuts, avocado and chicken in a bowl. Place vinegar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
- Step 3 Drizzle dressing over salad. Toss gently to combine. Serve.
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