Turmeric and chicken salad

INGREDIENTS SERVES 4 OR 2 OVER TWO MEALS

300g skinless chicken breast, sliced into thin 5cm strips

3 tsp ground turmeric

Black pepper 2 tbsp extra virgin olive oil 1 avocado, seed and skin removed 100g cherry tomatoes, halved 200g spinach leaves

Fresh coriander, chopped

Fresh mint leaves, chopped

DIRECTIONS

Add the chicken strips, turmeric and approximately 1 teaspoon of black pepper to a large bowl. Mix the ingredients together evenly.

Next, add a tablespoon of olive oil to a large pan and place over a medium heat. Add the chicken to the pan and cook until the chicken is white throughout and browned on both sides.

Meanwhile, cut the avocado into chunks and add to a large bowl along with the tomatoes, spinach, coriander and mint.

When the chicken strips are ready, add them to the salad ingredients and toss together.

If you’re only cooking for two, there is enough for two meals here, so divide in two and place half in an airtight container and refrigerate.

Finish off your dish by drizzling half a tablespoon of olive oil over and enjoy!

Leftover tip: When you are ready to eat the leftovers, place them in a serving bowl and drizzle half a tablespoon of olive oil over.

Please note this dish must be eaten cold the next day – don’t reheat the chicken.

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