Serves: 4
Prep: 15 minutes
Cook: 6 minutes

4 chicken breast fillets
250ml bottle Paul Newman’s Own South West Dressing
12 bamboo skewers
1/2 tsp mild paprika
1/4 cup chopped almonds
Chopped fresh parsley, to garnish

SALAD
1 avocado, halved, thinly sliced
2 tbsp lemon juice
salt and pepper, to taste
100g mixed lettuce leaves
1 small red capsicum, sliced

1. Cut chicken lengthways into thin slices. Place in a bowl with 1/2 cup of the dressing. Mix well. Thread chicken onto 12 bamboo skewers. Sprinkle with paprika.

2. Cook chicken in a heated, oiled grill pan, on both sides, until golden brown and cooked through.

3. Meanwhile, make salad. Combine avocado in a large bowl with lemon juice. Add lettuce and capsicum to avocado mixture. Toss gently. Season with salt and pepper.

4. Place salad on a serving plate. Drizzle with remaining dressing. Top with skewers. Garnish with nuts and parsley.