Paprika Chicken Salad with Yoghurt Dressing


Serves 4-6

2 Tbs olive oil
1 medium rotisserie chicken, meat taken off the bone
2 tsp smoked paprika
Salt and pepper

4 heads baby gem lettuce
2 avocados
½ cup double cream yoghurt
Juice ½ lemon
1 Tbs whole grain mustard
2 Tbs chopped parsley


Heat oil in a pan, then add chicken chunks and paprika, then stir fry until the chicken begins to crisp up around the edges.

Season with salt and pepper.

Cut the lettuce into wedges and place onto a platter. Scoop the flesh of the avo using a teaspoon and arrange around the lettuce.

Top with the warm chicken.

Whisk together the yoghurt, lemon juice, mustard, parsley and seasoning, then dollop on top of the salad.

Serve immediately.