Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Put the flour, smoked paprika, egg and egg white into a food processor then add the sweetcorn, edamame beans and spring onions. Season with salt and pepper then pulse to a rough paste, leaving some pieces of sweetcorn and edamame beans for texture.
Heat the oil in a frying pan over a medium to high heat then drop large spoonfuls of the mixture into the pan. Fry for 2 minutes on each side until golden then transfer to a serving plate. Serve with the avocado, yogurt, coriander and a pinch more smoked paprika.
A banging recipe from The Body Coach app!