Chicken and Sunflower Seed Salad

Ingredients

• 600 g chicken breast fillets (4 chicken breast fillets)
• 5 tbsp sunflower oil
• 0.5 tsp sweet paprika powder
• 0.5 tsp Curry Powder
• Salt
• Cayenne pepper
• 300 g young spinach
• 200 g young Swiss chard
• 1 cucumber
• 2 Spring Onions
• 2 sprigs parsley
• 50 g sunflower seeds
• 2 tbsp vinegar
• Pepper

Instructions

1. 1.

   Rinse chicken breast fillets under cold water and pat dry. Mix 2 tbsp oil with paprika, curry, salt and cayenne pepper and brush onto the chicken.

2. 2.

   Grill the chicken fillets on a hot grill or in a grill pan, turning occasionally, for 10–12 minutes.

3. 3.

   Meanwhile wash and drain spinach and Swiss chard. Peel cucumber and slice into rounds.

4. 4.

   Wash spring onions, trim and cut into thin rings. Wash parsley, shake dry and roughly chop.

5. 5.

   Toast sunflower seeds in a dry skillet until fragrant. Let cool.

6. 6.

   For the vinaigrette whisk remaining oil with vinegar and season with salt and pepper.

7. 7.

   Arrange spinach and Swiss chard on 4 plates, top with cucumber slices. Slice chicken fillets and arrange on the salad.

8. 8.

   Sprinkle salad with spring onions, parsley and sunflower seeds and drizzle with vinaigrette.