Chicken Gourmet Salad

Ingredients:

• 100 grams rocket
• 200 grams cherry tomatoes, halved
• 1 large telegraph cucumber, sliced and salted, then diced into cubes
• 67 grams red capsicum (bell pepper), diced
• 50 grams red onion, thinly sliced
• 167 grams avocado (1 large), diced
• 50 grams diced jalapeno peppers

For the chicken marinade:

• 928 grams chicken thigh (about 8 chicken thighs
• 5 g 1tsp, NZEALTH Ten Spice Sprinkle
• 30 g 1 tsp, 4 SPICE PASTE
• 1 tbsp of olive oil
• 2 tbsp of soy sauce
•  3 tsp of Himalayan salt

For serving:

• 30 grams mixed toasted nuts
• 50 grams kumara chips
• 30 ml aceto balsamico (balsamic vinegar)
• 0.5 tablespoon olive oil
• 1 fluid ounce lemon juice

Instructions:

1. Prepare the Ingredients:

   • Wash and dry the rocket. Place it in a large flat dish.
   • Cut cucumber in half and then slice each half lengthways see the video for your reference. Sprinkle it with Himalayan salt and leave it for 5 minutes. Slice it length wise into stripes and then cube it. Place evenly upon the rocket
   • Half the avocado, remove avocado pit it take the skin off and then slice it lengthwise. Place it evenly on the top of the cucumbers.
   • Slice the cherry tomatoes in quarters.
   • Dice the red capsicum, red onion, jalapenos, basil, salt it mix it on the chopping board and add them to the salad 

2. Chicken

• marinade the chicken in mixed together ingredients: 5 g 1tsp, NZEALTH Ten Spice Sprinkle, 30 g 1 tsp, 4 SPICE PASTE, 1 tbsp of olive oil, 2 tbsp of soy sauce, 3 tsp of Himalayan salt. Massage it into the chicken and leave it for 10 minutes to penetrate through. 
• Grill the chicken till golden on both sides.

1.  

2. Serve:

   • Drizzle the Olive oil over the salad. 
   • Set a side balsamic vinegar for individual serving
   • Slice the chicken and leave it on the separate serving platter.
   • Chop up mixed toasted nuts and leave it on the separate serving rosette.
   • Serve the salad with kumara chips on the side for extra texture and flavor.