Chicken, Orange and Avocado Salad

Ingredients

• 4 chicken breast fillets (about 120 g)
• 1 tsp Paprika powder (sweet)
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 2 oranges
• 1 Red Onion
• 2 Avocados
• 2 tbsp white balsamic vinegar
• 2 tbsp freshly chopped dill

Instructions

1. 1.

   Rinse the chicken breasts and pat dry. Mix paprika with 2-3 tbsp oil, salt and pepper and brush onto the chicken. Cook slowly in a non-stick pan over low heat for about 10 minutes until cooked through. Set aside to cool in the pan.

2. 2.

   Peel the oranges thoroughly and cut into segments, catching the juice and squeezing the remaining flesh into a bowl. Peel, halve and slice the onion into thin strips. Peel, halve, pit and cube the avocados.

3. 3.

   Combine the orange juice with the remaining oil, balsamic vinegar and dill; season with salt and pepper.

4. 4.

   Cut the chicken into bite-sized pieces, mix with the rest of the salad ingredients and toss with the dressing before serving.