Chicken & Sweet Pepper Salad with Avocado

Ingredients

• 5 1/2 oz (150 g) chicken breast
• 1/2 tsp (1 g) smoked paprika
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 2/3 cup (100 g) bell pepper
• 1/2 cup (130 g) plain Greek yogurt, 2%
• 1 tbsp (15 ml) lemon juice
• 2 1/2 cups (50 g) arugula
• 2/3 cup (90 g) cherry tomatoes
• 1/4 (75 g) cucumber
• 1/4 (38 g) avocado
• a pinch of fine sea salt

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Method

1. Rub the chicken with the paprika, half the oil and the salt and cook it in a hot pan 5 minutes a side, to 165°F (74°C). Rest it, then slice across the grain.
2. Cut the pepper into strips and cook them in the same pan over medium heat for 5 minutes, turning, until soft and golden at the edges.
3. Whisk the yogurt with the lemon juice and the rest of the oil. Toss the arugula, tomatoes, cucumber, pepper and chicken through it and add the avocado last.