Mediterranean Chicken, Sundried Tomato and Avocado Salad

Ingredients

• 600g chicken breast fillets
• 2 cloves garlic, crushed
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1 red onion, peeled and sliced into 1cm thick wedges
• 100g ciabatta bread, sliced into wafer thin slices
• Extra virgin olive oil, for drizzling
• 2 x 100g packet We Wash n’ Toss Mixed Salad
• 1/4 cup sundried tomatoes, sliced into bite sized pieces
• 1/2 cup torn basil leaves
• 1/2 large avocado, sliced

Dressing

• 1/3 cup good quality mayonnaise
• Juice of 1/2 lemon
• 2 tablespoon finely chopped red onion
• Salt and freshly ground black pepper

Method

1. Combine chicken with garlic, olive oil and season to taste. Refrigerate for at least 30 minutes or overnight if possible.
2. Mix dressing ingredients in a small bowl and refrigerate for several hours to allow colour to develop.
3. Preheat a grill or barbecue until hot, lightly grill onion for 2 minutes until just coloured but not soft, set aside.  Reduce heat and barbecue chicken breasts over medium heat until nearly cooked through. Transfer to oven and cook at 180°C for 5 – 10 minutes or until cooked through. Slice into bite sized pieces.
4. Brush bread slices with olive oil, arrange on a baking tray in a single layer. Bake at 170°C for 15 minutes or until golden and crisp. Allow them to cool.
5. Place the We Wash n’ Toss Mixed Salad in a large bowl and toss through half the dressing, sundried tomatoes, basil, onions and sliced chicken. Gently add in the avocado and toasted bread until just combined. Arrange in a large salad bowl or on individual plates and drizzle with remaining dressing before enjoying warm.