Spicy chicken and avocado salad
This recipe contains plenty of ingredients whose nutrients can help to improve the health of your skin, hair and nails. Avocados and sunflower seeds are a good source of essential fats needed for cell structure and vitamin E is needed to protect cells from oxidative damage caused by exposure to pollutants.
The red peppers are a rich source of vitamin A which can help slow the ageing process, as well as vitamin C which is important for maintaining the structure of collagen, the protein responsible for smooth, plump-looking skin.
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
Ingredients (Serves 4)
- 1.5 tbsp olive oil
- 2 red peppers, deseeded and chopped
- 400g of diced chicken breast
- 250g pack baby plum or cherry tomatoes, halved
- 50g jar sunblush tomatoes, drained and chopped
- 2 tbsp balsamic vinegar
- Pinch of sugar
- Pinch of chilli flakes
- 2 tbsp. of sunflower seeds
- 1 tsp of cumin
- 1 large, ripe avocado, halved, stoned and sliced
- 200g watercress
Heat 1 tbsp of the oil in a large non-stick frying pan. Add the chicken pieces, chilli flakes and cumin, season with salt and black pepper, cook for 8-10 minutes, tossing occasionally, until cooked through and brown, then tip into a large salad bowl. Add another drizzle of oil and toss in the tomatoes and peppers, and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well. Add to the bowl and then gently toss in the avocado, sunflower seeds and watercress. Drizzle with any pan juices.