Lettuce give credit where it’s due, so thanks @smalltowninfluencer for this zesty creation. Juicy pan-seared chicken, creamy avocado and crunchy nuts get a fresh hit from our Lemon Paprika Bone Broth, adding flavour and a gut-friendly boost. It’s zingy, fresh and definitely not your average salad.
Heat a pan to medium high heat, add olive oil and chicken breast. Sear on one side for 5 minutes. Turn, then add a cup of water, sear on the other side for 4 minutes. Turn off the heat, then cover with a lid and let sit for 15 minutes.
Meanwhile, make the dressing by adding ingredients into a jar with a lid and shaking to emulsify.
Place chicken on a chopping board and cut into slices.
To assemble the salad, layer the rocket, chicken, citrus slices, avocado and nuts onto a platter or salad bowl.
Pour over the dressing and toss lightly to coat.
Note: Chicken breasts are different sizes so cooking time may vary. Always check that your chicken is cooked to an internal temperature of 165 F.
Coat the chicken in the bone broth.
Heat a pan to medium high heat, add olive oil and chicken breast. Sear on one side for 5 minutes. Turn, then add a cup of water, sear on the other side for 4 minutes. Turn off the heat, then cover with a lid and let sit for 15 minutes.
Meanwhile, make the dressing by adding ingredients into a jar with a lid and shaking to emulsify.
Place chicken on a chopping board and cut into slices.
To assemble the salad, layer the rocket, chicken, citrus slices, avocado and nuts onto a platter or salad bowl.
Pour over the dressing and toss lightly to coat.
Note: Chicken breasts are different sizes so cooking time may vary. Always check that your chicken is cooked to an internal temperature of 74 C.
Citrus, Chicken Avocado & Salad
Chicken Bone Broth Lemon Paprika
Gluten FreeHigh Protein (15g+)No Dairy Added
Easy peasy
4
35 mins
Lettuce give credit where it’s due, so thanks @smalltowninfluencer for this zesty creation. Juicy pan-seared chicken, creamy avocado and crunchy nuts get a fresh hit from our Lemon Paprika Bone Broth, adding flavour and a gut-friendly boost. It’s zingy, fresh and definitely not your average salad.
Heat a pan to medium high heat, add olive oil and chicken breast. Sear on one side for 5 minutes. Turn, then add a cup of water, sear on the other side for 4 minutes. Turn off the heat, then cover with a lid and let sit for 15 minutes.
Meanwhile, make the dressing by adding ingredients into a jar with a lid and shaking to emulsify.
Place chicken on a chopping board and cut into slices.
To assemble the salad, layer the rocket, chicken, citrus slices, avocado and nuts onto a platter or salad bowl.
Pour over the dressing and toss lightly to coat.
Note: Chicken breasts are different sizes so cooking time may vary. Always check that your chicken is cooked to an internal temperature of 165 F.
Coat the chicken in the bone broth.
Heat a pan to medium high heat, add olive oil and chicken breast. Sear on one side for 5 minutes. Turn, then add a cup of water, sear on the other side for 4 minutes. Turn off the heat, then cover with a lid and let sit for 15 minutes.
Meanwhile, make the dressing by adding ingredients into a jar with a lid and shaking to emulsify.
Place chicken on a chopping board and cut into slices.
To assemble the salad, layer the rocket, chicken, citrus slices, avocado and nuts onto a platter or salad bowl.
Pour over the dressing and toss lightly to coat.
Note: Chicken breasts are different sizes so cooking time may vary. Always check that your chicken is cooked to an internal temperature of 74 C.
