Chicken & avocado grain bowl with pickled red onions
10 g, torn leaves
Lime Juice, Fresh
Chicken breast, skinless, grilled
2 individual, medium, sliced
½ medium, sliced
Red Wine Vinegar
½ tablespoons, level
- To make the pickled red onion, whisk together the vinegar, honey and salt. Add the onion, so it’s fully submerged. Cover and chill until needed.
- Toss together the couscous, salad leaves and torn coriander leaves with the lime juice; season to taste.
- Divide the salad into 2 containers. Top each with chicken, avocado and the pickled red onion. Add lime wedges to squeeze over.