Crunchy Harvest Chicken Salad

Serves 4

Time 30 minutes plus marinating

Ingredients

500g chicken breast 

2 tsp smoky paprika 

2 cloves garlic, finely sliced 

1 tbsp extra virgin olive oil 

Salad

3 corn thins 

3 cups kale, torn into small pieces 

2 cups rocket leaves 

½ bunch parsley, leaves picked, stalks finely chopped 

1 cup mint leaves, picked 

¼ red onion, finely chopped 

2 red/jazz apples, core removed and finely sliced 

2 avocados, diced 

½ cup hazelnuts, roughly chopped 

Parmesan (optional)

Dressing

2 tbsp red wine vinegar 

⅓ cup extra virgin olive oil 

1 tsp Dijon mustard

Method

Marinate the chicken breast for 1-2 hours (or overnight if time allows) by combining smoky paprika, garlic and extra virgin olive oil in a bowl, then coat the whole chicken breasts with the marinade. 

When ready to cook, heat the oven to 180°C (fan forced), place the chicken in a baking tray, and cook for 25 - 30 minutes or until tender. 

Whilst the chicken cooks, prepare the salad. Crush Corn Thins until they are about 5 mm size pieces, into a bowl and set aside. Combine kale, rocket, parsley, mint and onion in a large bowl and toss. Whisk ingredients for dressing in a small bowl. Drizzle salad with dressing, season and toss again, then arrange on a serving platter or divide between bowls. Sprinkle with chopped hazelnuts and crushed Corn Thins. 

Slice apple and avocado and arrange around platter or bowls. Slice cooked chicken and arrange around the salad. Add a good grind of black pepper and some grated parmesan if desired and tuck in.