Chicken & Avocado Salad

Instructions

1. 1

   In a bowl, mix the coconut yogurt with paprika, cumin, ground coriander, garlic powder, onion powder, chili powder (if using), salt, and pepper.

2. 2

   Coat the chicken thighs evenly and let them marinate for at least 30 minutes (or up to overnight in the fridge).

3. 3

   Heat a non-stick pan over medium heat.

4. 4

   Cook the chicken thighs for about 5–6 minutes per side, or until golden brown and fully cooked through (internal temperature of 74°C).

5. 5

   Let them rest for 5 minutes, then slice into strips or bite-sized pieces.

6. 6

   In a small bowl, whisk together the mayonnaise, Dijon mustard, poppy seeds, lemon juice (or vinegar), and a pinch of salt and pepper.

7. 7

   In a large mixing bowl, combine rocket, spinach, cucumber, scallions, and chopped coriander.

8. 8

   Add the diced avocado and mixed nuts.

9. 9

   Top with the sliced chicken.

10. 10

    Drizzle the dressing over everything and gently toss to combine.

11. 11

    Serve fresh, optionally with some extra nuts or a sprinkle of poppy seeds for garnish.