Chicken Avocado Salad with Jason's Hill Sauvignon Blanc

Serves: 4 | Prep Time: 20 minutes | Cook Time: 12–15 minutes

Ingredients for the Salad

  • 2 large chicken breasts
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried mixed herbs
  • 2 ripe avocados, sliced
  • 150g mixed salad leaves (rocket, baby spinach, and lettuce)
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, sliced
  • ¼ red onion, thinly sliced
  • ½ cup sweet corn kernels (optional)
  • ¼ cup crumbled feta cheese
  • 2 tbsp toasted pumpkin seeds or sunflower seeds

Lemon Herb Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 small garlic clove, finely minced
  • 1 tbsp chopped fresh parsley
  • Salt and black pepper, to taste

Method

  1. Pat the chicken breasts dry with paper towel. Rub with olive oil and season with salt, pepper, garlic powder, paprika, and dried herbs.
  2. Heat a grill pan or frying pan over medium-high heat. Cook the chicken for 6–7 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 75°C).
  3. Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing into thin strips.
  4. While the chicken rests, prepare the dressing by whisking together the olive oil, lemon juice, Dijon mustard, honey, garlic, parsley, salt, and pepper until smooth and well combined.
  5. Arrange the mixed salad leaves on a large serving platter or divide between four individual bowls.
  6. Top with the sliced avocado, cherry tomatoes, cucumber, red onion, sweet corn (if using), feta cheese, and toasted seeds.
  7. Arrange the sliced chicken over the salad.
  8. Drizzle generously with the lemon herb dressing just before serving.
  9. Garnish with a little extra parsley and freshly cracked black pepper if desired.