This chargrilled chicken salad is a great summer recipe and can be made vegetarian to, by removing the chicken.
1 shop-bought rotisserie chicken, skinned and boned
Ina Paarman’s Cajun Spice
1 x 250 g Ina Paarman’s Char-grilled Peppers
4 extra large eggs, at room temperature
freshly ground black pepper
1 pack mixed salad leaves
1 red onion, finely sliced into rings
1 ripe avocado
Ina Paarman’s Lemon & Black Pepper Seasoning
Ina Paarman’s Honey Mustard Dressing
Skin and bone the chicken into bite-size pieces and shred the meat. Season with Cajun Spice.
Pour half the vinaigrette from the Peppers over the chicken and allow to marinate for a few hours or overnight.
Bring 4 cups (1 litre) water to a boil in a smallish saucepan.
Gently lower eggs into water and boil for exactly 7 minutes for medium-set yolks. Immediately transfer eggs to a bowl of ice water and chill until cold, about 5 minutes.
Peel eggs, cut in half and season with freshly ground black pepper.
Line a platter with green salad leaves.
Top with chicken, drained pepper strips, eggs, sliced onion and slices of avocado brushed with some remaining marinade from peppers and seasoned with Lemon & Black Pepper Seasoning.
Drizzle with Honey Mustard Dressing.
This article first appeared on All4Women and has been republished with permission.