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This chicken dish, made with Olivado Extra Virgin Avocado Oil, is perfect for a summer! Check out the full video here:
4 Waitoa free range boneless chicken breast halves
1 tbls of cinnamon
1 tbls of paprika
1 tbls of ground coriander
1 tbls of sugar
1 1/2 tsp of salt
1/2 tsp of cayenne pepper
6 cups of mixed green salad
1/2 cup of crumbled blue cheese
1/4 cup of coarsely chopped pecan nuts
2 large tomatoes
1 large avocado
Dressing, made with:
4 tbls of Extra Virgin Avocado Oil
4 tbls of balsamic vinegar
2 tbls of honey
Salt and pepper
1. Make the dressing first, mixing the avocado oil, balsamic vinegar, honey, salt and pepper in a bowl and leave until ready to pour over salad.
2. To prepare the chicken, mix the cinnamon, ground coriander, sugar, paprika, salt and cayenne pepper in a small bowl. Brush both sides of the chicken breasts with avocado oil, then coat the chicken with the spice mixture in the bowl. Cook on BBQ for 40-60 minutes.
3. To serve, toss salad in a bowl and pour over the dressing, then divide onto four plates. Place blue cheese, pecan nuts, diced tomatoes and diced avocado around the salad and add the chicken to the side.
Ingredients
4 Waitoa free range boneless chicken breast halves
1 tbls of cinnamon
1 tbls of paprika
1 tbls of ground coriander
1 tbls of sugar
1 1/2 tsp of salt
1/2 tsp of cayenne pepper
6 cups of mixed green salad
1/2 cup of crumbled blue cheese
1/4 cup of coarsely chopped pecan nuts
2 large tomatoes
1 large avocado
Dressing, made with:
4 tbls of Extra Virgin Avocado Oil
4 tbls of balsamic vinegar
2 tbls of honey
Salt and pepper
Directions
1. Make the dressing first, mixing the avocado oil, balsamic vinegar, honey, salt and pepper in a bowl and leave until ready to pour over salad.
2. To prepare the chicken, mix the cinnamon, ground coriander, sugar, paprika, salt and cayenne pepper in a small bowl. Brush both sides of the chicken breasts with avocado oil, then coat the chicken with the spice mixture in the bowl. Cook on BBQ for 40-60 minutes.
3. To serve, toss salad in a bowl and pour over the dressing, then divide onto four plates. Place blue cheese, pecan nuts, diced tomatoes and diced avocado around the salad and add the chicken to the side.
