Rosted Chicken and Avocado Salad with Pistachio, Parmesan and Garlic Dressing

Name: Rosted Chicken and Avocado Salad with Pistachio, Parmesan and Garlic Dressing
Yield: 2 servings
Ingredients: 2 pieces Chicken breast (cut into small pieces); 1 Fresh chili (finely chopped); 1 teaspoon Garlic powder; 2 tablespoons Paprika; Baby spinach; White pointed cabbage; Salt; Pepper; Olive oil (a bit); 2 tablespoons Balsamico; 2 Avocado; Lemon juice (a bit); 1 can Corn; Parmesan cheese (grated, a bit); Pistachio nuts (some); Garlic dressing

Yield2 servings

Ingredients

Directions

1
Mix chili, garlic, paprika, salt and pepper, olive oil and chicken in a bowl. Add to a bakingsheet and bake in the oven for about 40 minutes at 175 degrees.
2
In a bowl, whisk together balsamico, lemon juice, a pinch of salt and a bit of olive oil.
3
Add chooped baby spinach, cabbage, corn and avocado to a bowl and toss around.
4
Then add the sliced chicken.
5
Sprinkle with pistachio and grated parmesan cheese. Drizzle with garlic dressing. Enjoy!

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