If I had £1 for every time Paul has made this gorgeous, simple salad, we'd be able to afford quite a nice dinner out. It has very few ingredients, so they need to be good - free range chicken, properly ripe avocado and perfectly washed baby spinach leaves.
Warm chicken salad (serves 2 as a main course)
1 bag baby spinach leaves
6 chicken thigh fillets
splash of oil for cooking
1 ripe avocado
handful of something crunchy (we used sunflower seeds on this occasion - pinenuts, pumpkin seeds and cashews have all been tried in the past with equal success)
drizzle of balsamic
good splash of soy sauce
Divide the spinach leaves, avocado and sunflower seeds between 2 large bowls and drizzle with a little balsamic. Cut the chicken thighs into bite sized pieces and saute in a splash of vegetable oil until really well browned and cooked through. Deglaze the pan with soy sauce, and shake around while the soy reduces and glazes the chicken. Divide the hot chicken and pan juices between the two bowls and eat immediately.