Chicken Breast and Avo Salad
Chicken Breast and Avo Salad

Ingredients

Method

  • 1 skinless chicken breast
  • 2 tsp olive oil
  • 1 heaped tsp smoked paprika
  • 1⁄2 avocado, diced
  • 1 tsp red wine vinegar
  • 1 tbsp parsley, chopped
  • 1 tomato, chopped
  • 1⁄2 red onion, thinly sliced
  • Heat up a griddle pan, and rub the chicken breast all over with 1 tsp olive oil and the paprika. Cook for 5 minutes on each side, or until nicely charred and cooked through.
  • Mix together the salad ingredients, along with the other tsp of oil. Serve on a plate with the sliced chicken breast on top.
10 mins
1 serving
This recipe pairs perfectly with the Domaine Collotte Bourgogne Chardonnay 2016 from Burgundy, France.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box