Paprika Grilled Chicken Salad

 with rainbow quinoa salad and avocado and lime Dressing


Serves 4


The Chicken

4 x higher welfare chicken breasts

1 tsp paprika

1/2 tsp cayenne pepper

sea salt and black pepper


The salad

160g quinoa

2 handfuls spinach

1/2 red chilli


  • Boil the kettle and place the quinoa in a saucepan and cover with boiling water, bring to the boil and then turn down the heat and let it simmer until its tender, about 20 mins.
  • Meanwhile place the chicken breasts on a big sheet of baking paper, sprinkle over the paprika, cayenne pepper, salt and pepper, fold over the excess paper and bash the chicken to infuse the spices and flatten the chicken (this makes it cook faster).
  • Put the chicken on a hot griddle pan or frying pan for about 10 mins until cooked all the way through.
  • Meanwhile make your dressing by putting all its ingredients into a food blender and whizzing up. Season to taste and then put into a jar or jug ready to drizzle later.
  • Clean the processor and then place the spinach leaves, mint and chilli inside. Blend until finely cut and leave to one side.
  • Drain the quinoa and leave to cool for a couple of minutes.
  • Cut up all the remaining salad ingredients however you like.
  • Take your chicken off of the griddle and put to one side to rest.
  • Mix the quinoa with the spinach mixture and salad leaves and place on a big serving dish.
  • Chuck all the other salad ingredients on the dish, reserving the feta.
  • Slice up the chicken and place on top of the salad.
  • Drizzle over the dressing and sprinkle a little feta on top.

a small handful mint

1 red pepper

1/4 cucumber

small square of feta

2 handfuls cherry tomatoes

2 handful mixed leaves

1/2 mango

1/2 avocado


The dressing

juice of 1 lime

1/2 avocado

sea salt and black pepper

4 tbsp fat free natural yoghurt

a big swig of cider vinegar