Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Preheat the oven to 180ºC. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, stir in the flaxseed and make a well in the middle.
Put the remaining ingredients (except the blueberries) into a liquidiser and blend until smooth. Pour into the dry ingredients and fold together until smooth.
Fold in the blueberries then divide the mixture between a 12-hole muffin tin lined with paper cases. Bake for 20-25 minutes until risen and golden then remove from the oven and leave to cool.
Aim to eat 2 or 3 muffins per meal.