CHICKEN, MUSTARD & SNOW PEA SALAD

SERVES 4 PREP 15 MINS COOK 10 MINS

• 1 tbsp orange juice

• 1 tsp ground coriander

• 1 garlic clove, crushed

• ½ tsp mild paprika

• 500g chicken tenderloins, trimmed

• 1 bunch rocket, trimmed, washed

• 100g packet snow pea sprouts

• 1 red capsicum, seeded, quartered, chargrilled

• ½ avocado, seeded, thinly sliced

• ¼ cup shop-bought honey mustard dressing

• 1 tbsp pine nuts, toasted

1 In a bowl, combine orange juice, coriander, garlic and paprika. Add tenderloins, tossing to coat. Season. Set aside.

2 Preheat a chargrill pan on high.

3 In a large bowl, combine rocket, snow pea sprouts, capsicum and avocado. Toss gently.

4 Chargrill chicken 4-5 mins each side until cooked through. Slice thickly.

5 Toss chicken through salad. Drizzle with dressing and sprinkle with pine nuts.

TIP If preferred, use boneless fish fillets in place of chicken.