300g Chicken Breast Fillets
1 teaspoon Sweet Paprika
3 cups Farfalle Pasta
1/2 cup chopped Semi-dried Tomatoes
100g Baby Rocket Leaves
1 small Red Onion, sliced
1/2 small Avocado, sliced
2 tablespoons Basil Pesto
1/4 cup Lemon Juice


1. Coat chicken in sweet paprika. Char-grill and slice thinly. Cook pasta. Drain.
2. Combine pasta, chicken, semi-dried tomatoes, rocket leaves, red onion and avocado.
3. Combine basil pesto and lemon juice. Drizzle over salad.

Tried and Tested: