Serves 4 - Prep 15 min cooking 10 min
1 teaspoon smoked paprika
2 tablespoons olive oil
4 (about 150g each) Coles RSPCA approved chicken breast fillets
2 x 250g pkt Coles Brand brown rice & quinoa ready in 90 Seconds
120g pkt Coles Brand Australian spinach & red beetroot leaves salad mix
100g Always Fresh fire roasted red pepper strips (roasted capsicum)
2 celery sticks, thinly sliced
1/2 small red onion, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/3 cup (50g) unsalted cashews, coarsely chopped
- Combine the paprika and half the oil in a small bowl. Rub oil mixture over the chicken to coat. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 4-5 mins each side or until cooked through.
- Step 2
- Meanwhile, heat the rice mixture in microwave following packet directions. Place in a large bowl. Stir in the spinach salad mix, capsicum, celery and onion. Whisk the vinegar, mustard and remaining oil in a bowl to combine. Add to salad and combine.
- Step 3
- Thinly slice the chicken and place over salad. Top with the cashews.